Smoked ham shanks make a tasty broth for this classic white bean soup that is Southern right down to its soul. This recipe may take a while to make, but it is mostly unattended and your efforts will be rewarded with a deeply satisfying meal. Once the broth has simmered for an hour, the beans and herbs are added and the soup is cooked again; then a final simmer is done once the tomatoes are included, allowing the beans to become nice and creamy. At the end of cooking time, the smoky meat is sliced from the bone and served on top of the stew.
The must-have side dish for beans and ham is cornbread, and collard greens are also traditionally served alongside. If collards aren't your thing, this white bean soup pairs nicely with Brussels sprouts or green beans tossed in bacon bits.
Ingredients
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1 tablespoon unsalted butter
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1 medium onion, diced
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4 cloves garlic, finely chopped
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1 1/2 pounds smoked ham shanks, ham hocks, or a meaty smoked ham bone
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2 cups chicken broth
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4 cups cold water
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2 bay leaves
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1 pound dried cannellini beans, or white kidney beans
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1/2 teaspoon dried oregano
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1 teaspoon dried rosemary, or 1 sprig fresh rosemary
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1/4 teaspoon red pepper flakes
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1/2 teaspoon freshly ground black pepper
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Salt, to taste
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1/2 cup fresh or canned diced tomatoes, drained
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1/4 cup chopped fresh parsley
Steps to Make It
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Gather the ingredients.
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Melt the butter over medium heat in a Dutch oven or any heavy pot with a lid.
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Saute the onions and garlic in the butter until translucent.
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Add the ham shanks, broth, water, and bay leaves to the pot and bring to a boil.
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Reduce the heat to low and simmer, covered, for 1 hour.
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Uncover the pot and add the beans, oregano, rosemary, red pepper flakes, and black pepper.
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Cover pot, bring back to a boil, reduce heat to low, and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.
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Uncover the pot, taste, and add salt if needed. (The ham might have been salty enough.)
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Add the tomatoes, cover, and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).
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Remove the ham shank to a cutting board and slice off chunks of meat from the bone.
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Spoon the soup into a large serving bowl or individual bowls. Top with the ham pieces and sprinkle with fresh parsley.
Tip
If you happen to have leftover ham on the bone from a family feast, feel free to use it in place of the smoked ham shank. If you prefer to buy boneless ham, ask the butcher for a ham bone to use in this recipe. If you'd like to skip the ham altogether, try some smoked turkey wings in its place.
Nutrition Facts (per serving) | |
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414 | Calories |
14g | Fat |
37g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 414 |
% Daily Value* | |
Total Fat 14g | 17% |
Saturated Fat 5g | 25% |
Cholesterol 82mg | 27% |
Sodium 406mg | 18% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 9g | 33% |
Total Sugars 2g | |
Protein 36g | |
Vitamin C 6mg | 28% |
Calcium 172mg | 13% |
Iron 7mg | 39% |
Potassium 1393mg | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |