Savory Harvest Bean and Ham Soup
Warm up with this hearty and flavorful Savory Harvest Bean and Ham Soup, a perfect blend of tender beans, succulent ham, and robust vegetables simmered to perfection, ideal for chilly evenings.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
1 lb ham hock
1 cup chopped onion
2 cloves garlic, minced
2 ribs celery, diced
2 large carrots, diced
1 can (15 oz) diced tomatoes
1 tsp dried thyme
1/2 tsp black pepper
2 bay leaves
8 cups chicken stock
1 can (15 oz) great northern beans, drained
1 can (15 oz) kidney beans, drained
2 tbsp olive oil
Salt to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, celery, and carrots, sauté until soft.
2. Add ham hock to the pot, pour in the chicken stock, and bring to a boil.
3. Stir in diced tomatoes, thyme, black pepper, and bay leaves, then reduce heat to low and simmer for 45 minutes.
4. Remove ham hock, shred meat, and return it to the pot.
5. Add the drained beans and simmer for another 15 minutes. Season with salt to taste.
6. Remove bay leaves before serving and enjoy hot.
Storage
Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through.
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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.
