Name: Ham and Bean Soup (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 1 Ham hock; 1 Dried Great Northern beans; 1 Onion-diced; 2 Carrots-diced; 2 Celery stalks-diced; 2 Garlic cloves-minced; 8 Cups Chicken broth; 1 Bay leaf; 1/2 tsp Dried thyme; 1/2 tsp Black pepper; 1 tsp Salt

Recipe tier

A hearty and comforting soup featuring ham hock and simple beans, perfect for a cold day.

Total 3h

Serves 6

Steps 11

Ingredients 11

Ham
1 450 g Ham hock
Beans
1 450 g Dried Great Northern beans
Vegetables
1 150 g Onion-diced
2 100 g Carrots-diced
2 100 g Celery stalks-diced
2 30 g Garlic cloves-minced
Broth & Seasoning
8 1.9 L Cups Chicken broth
1 5 g Bay leaf
3 g tsp Dried thyme
3 g tsp Black pepper
1 6 g tsp Salt

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Equipment

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Instructions

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Rinse the Dried Great Northern beans and soak them in water overnight.
Drain the beans and place them in a large pot with the Chicken broth.
Add the Ham hock, Bay leaf, and Dried thyme to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 1.5 hours, or until the beans are tender.
In a separate skillet, sauté the Onion, Carrots, and Celery stalks until softened.
Add the Garlic cloves to the skillet and cook for another minute.
Add the sautéed vegetables to the pot with the beans and ham hock.
Season with Black pepper and Salt.
Continue to simmer for another 30 minutes to allow the flavors to meld.
Remove the Ham hock from the pot and shred the meat. Return the shredded meat to the soup.
Serve hot.