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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!
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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

Instructions
 

  • 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!