Brown Bean And Ham Soup

Name: Brown Bean and Ham Soup (Elevated)
Total time: 5 h
Yield: 6
Cuisine: Spanish
Ingredients: 1 pound dried heirloom brown beans; 6 ounces Iberico ham-sliced thinly, some reserved for garnish; 1 Iberico ham hock; 1 medium yellow onion-finely diced; 2 carrots-brunoise; 2 celery stalks-brunoise; 4 cloves garlic-minced; 8 cups homemade chicken stock; 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves; 1 teaspoon smoked paprika; 1 bay leaf; 1/4 cup dry sherry; Salt Fleur de sel; Pepper Freshly ground black pepper; 2 tablespoons chopped fresh parsley

⏱5h

👥6

🔥450 cal

Hard

🍽️Spanish

A luxurious and deeply flavorful soup featuring Iberico ham, slow-cooked for maximum tenderness, and finished with a touch of dry sherry.

1 pound dried heirloom brown beans

6 ounces Iberico ham-sliced thinly, some reserved for garnish

1 Iberico ham hock

1 medium yellow onion-finely diced

2 carrots-brunoise

See all 16 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥450 cal

Hard

🍽️Spanish

A luxurious and deeply flavorful soup featuring Iberico ham, slow-cooked for maximum tenderness, and finished with a touch of dry sherry.

#Soup #Beans #Ham #Slow-Cooked #Sherry #Luxury

Instructions

Rinse the Beans thoroughly and soak overnight in cold water. Drain and rinse again before cooking.
In a large Dutch oven, render some fat from the sliced Iberico ham over medium heat. Remove the rendered ham and set aside. Sauté the onion, carrots, and celery in the rendered fat until softened, about 8-10 minutes.
Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes.
Combine the Beans, Ham Hock, sautéed vegetables, and chicken stock in the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 4-5 hours, or until the beans are extremely tender. Stir occasionally.
Remove the Ham Hock, shred the meat, and return the shredded meat to the soup. Discard the bone.
Stir in the sherry and simmer for another 15 minutes. Season to taste with Fleur de sel and freshly ground black pepper.
Serve hot, garnished with the reserved sliced Iberico ham and chopped parsley.

Ingredients

1 225 g pound dried heirloom brown beans
6 170 g ounces Iberico ham-sliced thinly, some reserved for garnish
1 225 g Iberico ham hock
1 115 g medium yellow onion-finely diced
2 100 g carrots-brunoise
2 100 g celery stalks-brunoise
4 100 g cloves garlic-minced
8 2.4 L cups homemade chicken stock
2 30 mL tablespoons tomato paste
1 5 mL tablespoon fresh thyme leaves
1 2.5 mL teaspoon smoked paprika
1 2.5 mL bay leaf
1/4 60 mL cup dry sherry
Salt to taste Fleur de sel
Pepper to taste Freshly ground black pepper
2 30 mL tablespoons chopped fresh parsley

Equipment

Large Dutch oven
Cutting board
Knife

Instructions

Rinse the Beans thoroughly and soak overnight in cold water. Drain and rinse again before cooking.
In a large Dutch oven, render some fat from the sliced Iberico ham over medium heat. Remove the rendered ham and set aside. Sauté the onion, carrots, and celery in the rendered fat until softened, about 8-10 minutes.
Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes.
Combine the Beans, Ham Hock, sautéed vegetables, and chicken stock in the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 4-5 hours, or until the beans are extremely tender. Stir occasionally.
Remove the Ham Hock, shred the meat, and return the shredded meat to the soup. Discard the bone.
Stir in the sherry and simmer for another 15 minutes. Season to taste with Fleur de sel and freshly ground black pepper.
Serve hot, garnished with the reserved sliced Iberico ham and chopped parsley.

Nutrition per serving

Calories 450

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Brown Bean And Ham Soup

Brown Bean And Ham Soup

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