Monday, April 21 2014, 06:27 PM MDT
Ham Hock and White Bean Soup
As Aired on Apr 21, 2014
Recipe Courtesy of Chef Bryan Woolley
1 1/2 cups canned Great Northern or other small white beans
1 ham hock
5 cups low sodium and fat chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried marjoram
2 tbsp tomato paste
1 tablespoon olive oil
2 cups chopped leek bottoms
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons diced red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green onions
1.In a heavy bottom stock pot add beans, chicken stock, thyme, fennel seeds, marjoram, and tomato paste. Bring to a boil and reduce heat to a simmer. Cook for about 20 minutes.
2.Heat a non stick pan and add olive oil leeks, onion, carrots, celery and garlic. Saute until fragrant. (About 10 minutes)
3.While the leek mixture is sauteing, remove ham hock from bean mixture and allow to cool. Remove the ham from the bone. Discard the bone and return the ham to the leek mixture and finish sauteing to cook the ham fully if necessary.
4.Add the leek mixture to the beans; simmer for an additional 5 minutes.
5.Serve with a sprinkling of garnish on top.