White Bean Soup

Source: Leite’s Culinaria

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 10.5 hours (including soaking time)

INGREDIENTS

• 1 lb dried white beans (Navy, great northern white, or other)
• 1 ham hock
• 3 cups beef stock
• 3 cups chicken stock
• 1 small onion, diced
• 3 carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic
• ½ tsp sage
• 1 bay leaf
• Salt and pepper to taste

DIRECTIONS

• Rinse the beans, then put in a large pot and add enough water to cover one inch above the top of the beans. Let them soak overnight. 
• Drain the beans, then add the ham hock, both stocks, sage, and bay leaf. Bring to a boil, then reduce to a simmer for about 1 hour. 
• Discard the bay leaf. Add the onion, carrots, celery, garlic, salt, and pepper, and simmer for about another hour and a half, until the beans begin to break up and the meat comes off the ham hock easily. 
• Remove the ham hock and shred the meat. Set aside.
• Remove about 3 cups of soup, put in a deep bowl, and use an immersion blender to puree.
• Add the pureed soup and ham to the rest of the pot. Stir to combine, then serve warm.