Name: Ham and Bean Soup
Ingredients: 2 shallots; (diced); 4 stalks of celery; (diced (about 2 cups)); 3 carrots; (peeled and diced small); 5 garlic cloves; (minced); 2 15oz cans cannellini beans; (rinsed incessantly!); 2 15oz cans pinto beans; (rinsed incessantly!); 6 cups organic chicken stock; 2 tablespoons Original Ghee; (divided); 1 uncured, smoked whole ham hock; 3 small bay leaves; 2-3 tablespoons fresh lemon juice; 1/4 cup fresh thyme leaves; (add more to taste); 2 tablespoons chives; (chopped); 2 tablespoons parsley; (fresh or dried); 1 teaspoon good salt; 1.5 teaspoons cracked black pepper

Ham and Bean Soup

Ham and Bean Soup2

Ham and Bean Soup

Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

2 shallots; diced
4 stalks of celery; diced (about 2 cups)
3 carrots; peeled and diced small
5 garlic cloves; minced
2 15oz cans cannellini beans; rinsed incessantly!
2 15oz cans pinto beans; rinsed incessantly!
6 cups organic chicken stock
2 tablespoons Original Ghee; divided
1 uncured, smoked whole ham hock
3 small bay leaves
2-3 tablespoons fresh lemon juice
1/4 cup fresh thyme leaves; add more to taste
2 tablespoons chives; chopped
2 tablespoons parsley; fresh or dried
1 teaspoon good salt
1.5 teaspoons cracked black pepper

Method

Heat a saute pan and melt 1 tablespoon of Original Ghee.
Add the shallots and celery and cook for 3-4 minutes till they become translucent.
Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
When finished, discard the bay leaves.
Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.

Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

Our other savory flavors of ghee work well with this recipe too.

Serves 4 with leftovers!

Tried this recipe?

Let us know how it was!