Senate Bean Soup
Make a delicious, inexpensive white bean soup for a one-pot meal. Use canned beans or quick soak dried beans, bean soup with ham.
Servings 6
Calories 458kcal
Equipment
Ingredients
- 1 pound Dried White beans
- ¼ cup olive oil
- 4 leeks
- 4 garlic cloves
- 4 carrots
- 2 celery stalks
- 1 ham hock
- 4 cups beef stock
- 4 cups chicken stock
- ½ teaspoon fresh sage
- 1 bay leaf
Instructions
- Either soak the beans overnight or use my quick soak method.
- Place dried beans in a Dutch oven or heavy pot and cover with water (add enough water to one inch more than the top of the beans.)
- Once the beans have soaked overnight drain and rinse.
- Heat oil in a Dutch oven over medium-low heat.
- Add the leeks and cook for about 1 minute. Add garlic, carrots, and celery and cook 5 minutes longer.
- Add ham hock, stocks, sage, and bay leaf.
- Heat to boiling, reduce the heat and simmer, covered, occasionally stirring, over medium-low heat until the beans are tender, about 1 1/2 hours.
- Remove from the heat and let cool slightly.
- Discard the bay leaf. Remove the ham hocks and cut off the meat and chop it into pieces and set aside.
- Remove about 4 cups of soup into a deep bowl puree with an immersion blender.
- Then return to the soup pot.
- Continue pureeing until about ¾ of the soup is pureed.
Nutrition
Calories: 458kcal | Carbohydrates: 66g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 654mg | Potassium: 2146mg | Fiber: 14g | Sugar: 9g | Vitamin A: 7783IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 10mg