“Cannellini Bean and Ham Soup”

andSo, what foods bring you comfort in the winter time? Maybe it’s chili, beef pot roast with vegetables, roast chicken, mac and cheese, or stews. One of my family favorite winter time meals is soup. I love how soup warms the tummy and the feeling of sheer comfort. We love bean soups which brings me to my Cannellini Bean and Ham Soup. Hearty and filling, savory and delicious. Need I say more…

Cannellini Bean and Ham Soup

Beans, what can I say about them. They’re full of fiber and B vitamins for a healthy diet. If you are trying to eat less meat then beans are your go-to source for optimal vegetarian protein replacement. Legumes and beans are very satisfying not to mention health benefits of reducing cholesterol, increasing healthy gut bacteria, and decreasing blood sugar levels. Click here to read more about the healthiest beans to consume. There is some great information you may not be aware of.

Cannellini Bean and Ham Soup

White kidney beans or cannellini beans are a great ingredient for soups, stews, salads, and side dishes. Unlike thick-skinned red kidney beans, cannellini beans are softer and more tender. These beans make one outstanding soup as in this recipe. I used the canned variety to cut down on cooking time. You can use soaked dried beans if you have the time. If there is a shortcut why not use it to create the same deliciousness.

Cannellini Bean and Ham Soup

Making this soup is super easy and some steps can be done ahead of time if desired like cooking your ham hocks. Refrigerate once cooled and assemble soup the next day. Next day, heat oil in a Dutch oven and sauté onion, carrots, celery until softened. Stir in garlic and cook until fragrant. Add in bay leaf, parsley, celery salt, mustard, red pepper, and black pepper. Pour in chicken broth, ham hocks and cooking liquid, and beans. Cover and simmer for 1 hour. Stir in ham hock meat and ham as desired. Serve hot with a side of cornbread. This soup is a must the next time you get a craving for soup. Happy Cooking!

Cannellini Bean and Ham Soup

 

Cannellini Bean and Ham Soup

2 smoked ham hocks

4 cups water

2 to 3 T. avocado or vegetable oil

1 medium yellow onion, chopped

3 carrots, chopped or diced

1 stalk celery, chopped

4 garlic cloves, finely minced

2 dried bay leaves

1 T. dried parsley

1/2 t. celery salt

1/2 t. dry mustard

1/2 t. red pepper flakes

Freshly ground black pepper to taste

2 – 14.5 oz. cans chicken broth

2 – 15.5 oz. cans cannellini beans, rinsed and drained

1 cup diced smoked ham, added to shredded ham hock meat to make 2 cups

 

In a medium saucepan, add ham hocks and 4 cups water. Bring to boil and then reduce to simmer for 1 hour. Remove from heat and let cool and refrigerate if preparing soup the next day, otherwise, let stand until ready to use.

Heat oil in a 6-quart Dutch oven over medium-high heat. Add in onion, carrots, celery and cook 5 to 7 minutes until softened. Add in garlic and cook for 1 minute until fragrant.

Stir in bay leaves, parsley, celery salt, dry mustard red pepper flakes and black pepper to taste.

Pour in chicken broth, cannellini beans and ham hocks with cooking liquid. Bring soup to boil, reducing to simmer. Cover and cook for 1 hour.

Remove ham hocks, shredding meat and discard fat. Add in ham and ham hock meat and cook for 10 minutes until heated through.

Ladle and serve hot soup in bowls with buttery cornbread.

 

Makes about 8 servings.