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Creamy white bean soup with smoked ham hocks
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| Creamy, starchy, and filling, this hearty , rustic soup is the epitome of comfort. And convenient; beans go in dry- no need to soak Serves 8 ( serving size about1 cup) Ingredients; | |
| 2 tbs | olive oil |
| 1 1/2 cups | chopped onion |
| 1 cup | diced celery |
| 1 cup | diced carrot |
| 1 tbs | chopped fresh thyme |
| 6 | garlic cloves, chopped |
| 2 pounds | smoked ham hocks. |
| 1 pound | dried great northern beans |
| 2 (26 oz) containers | unsalted chicken stock |
| 1/4cup | minced fresh chives |
| 1 tsp | freshly ground black pepper |
| Prep: 1- heat a skillet over medium high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients; ( through garlic) cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6 quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnite. 2- remove hocks from pan; cool slightly: remove meat from bones; discard fat , skin and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper | |
| pepper | |
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