HPK taruh disini
Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.
INGREDIENTS
- 1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
- 2 quarts of water
- 2-3 lbs of smoked ham hocks or shanks
- 2 teaspoons Herbes de Provence, or Italian seasoning
- 1 Tbsp olive oil
- 1 cup of diced onions (about 1 small onion)
- 1 cup chopped celery (about 2-3 ribs)
- 2/3 cup chopped carrots (about 1 medium carrot)
- 2-3 cloves garlic, minced
- Tabasco sauce
- Salt and pepper
- Fresh parsley
METHODS
- Soak the dry beans in hot water Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.
- Make the ham broth While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
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