A bowl of soup is just the solution to dinner. This thick, hearty and wholesome soup is a meal in a bowl. Perfect for cold winter nights or one rainy days when you feel the need to warm up inside. Yankee bean soup is packed full of vegetables to give you all the nutrients you could want from a bowl of hot and steamy soup.
- 1 pound navy beans or white beans, soaked overnight
- 3 ham hocks
- 1 gallon (16 cups) of chicken broth
- 1 bay leaf
- 2 tablespoons of olive oil
- 3 stalks of celery, diced
- 2 large carrots, diced
- 1 large onion, diced
- 1 medium onion, left whole
- 2 cloves of garlic, minced
- 3 medium potatoes, peeled and diced
- Salt and pepper to taste
- ¼ cup of parsley, chopped
- Drain the soaked beans and discard the water.
- Place the beans, ham, broth and bay leaf in a large stock pot.
- Bring the mixture to a boil and then reduce heat and simmer for 1 hour or until the beans are tender.
- Heat the oil in a frying pan and sauté the celery, carrots and onion over a medium heat.
- When the onions are soft add the garlic and heat until the smell of the garlic is quite fragrant.
- Add the sautéed vegetables into the stock pot along with the potatoes.
- Bring the soup to a boil once again and then reduce heat to a simmer and cool for 30 minutes or until all vegetables are tender.
- Remove the bay leaf and ham hocks from the pot.
- Dice the ham hocks and set aside.
- Now place half the soup into the blender and puree.
- Return the puree portion of the soup back into the stock pot along with the meat from the ham, the parsley as well as the salt and pepper then simmer for 10 minutes.
- Remove soup from heat and transfer to a soup tureen and serve hot.
- When the soup has 10 minutes left to cook you can also add 1-2 cups of cooked baby spinach, Swiss chard, broccoli rabe to the pot.
© 2014 Beverly Mucha / All Rights Reserved
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