Hearty Ham and Mixed Bean Chowder
A savory and hearty ham and mixed bean chowder perfect for chilly evenings, packed with protein and fiber, making it a nutritious meal option.
Prep time: 20 minutesCook time: 2 hoursServes: 6
Ingredients
1 lb smoked ham hock
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 can (15 oz) diced tomatoes
8 cups chicken broth
1 bay leaf
1/2 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup dried kidney beans, soaked overnight
1 cup dried navy beans, soaked overnight
2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, garlic, carrot, celery, and red bell pepper. Sauté until vegetables are soft, about 5-7 minutes.
3. Add the diced tomatoes and stir to combine.
4. Place the ham hock in the pot and pour in the chicken broth.
5. Add the bay leaf, thyme, smoked paprika, salt, and pepper.
6. Stir in the drained kidney and navy beans.
7. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until beans are tender and ham is falling off the bone.
8. Remove ham hock, shred the meat, and return it to the pot.
9. Stir in fresh parsley before serving.
10. Adjust seasoning as needed.
Storage
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to adjust consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
