Description
A thick and savory soup made with a mix of dried beans and smoked ham, perfect for a comforting meal.
Ingredients
Scale
- 1 package (15 or 16 oz) dried mixed beans (no need to soak)
- 1 smoked ham hock or 1 cup diced smoked ham
- 6 cups chicken or vegetable broth
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Rinse the dried beans under cold water. Discard any small stones or damaged beans.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed beans, ham hock (or diced ham), broth, thyme, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beans are tender. Stir occasionally to prevent sticking.
- Remove the ham hock. If using a hock, shred the meat and return it to the soup. Discard the bone and bay leaf.
- Taste the soup and season with salt and pepper as needed. If you prefer a thicker soup, mash about 1 cup of the beans against the side of the pot and stir them back in.
- Serve hot.
Notes
- For a slow cooker version, combine all ingredients except salt and pepper in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- If you do not have smoked ham, you can use 1/2 cup of smoked paprika and 1 teaspoon of liquid smoke for flavor, and omit the meat entirely for a vegetarian version.
- This soup freezes well for later use.
- Prep Time: 15 min
- Cook Time: 180 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5
- Sodium: 650
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 18
- Protein: 25
- Cholesterol: 25