Bean and Ham Hock Soup with Kale and Croutons
Stock: In large stockpot or slow cooker, combine ham hock, onion, celery, thyme, bay leaves, peppercorns and 12 cups (3 L) cold water. Cover and cook on low heat, skimming off foam as necessary, for 4 hours on stove top or for 8 to 10 hours in slow cooker.
Remove hock and let cool enough to handle. Discard skin, fat and bone. Using fork or fingers, shred ham. (Make-ahead: Cover and refrigerate for up to 2 days.)
Strain stock through fine sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes; cover and refrigerate for up to 3 days.)
Croutons: In bowl, toss together bread, oil, salt and pepper; spread on rimmed baking sheet. Bake in 400°F (200°C) oven, tossing once, until golden and crisp, 6 to 8 minutes. Let cool on rack. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)
In Dutch oven or stockpot, heat oil over medium heat; fry onion, celery, carrots and garlic until softened, 8 minutes.
Add tomato paste and pepper; cook, stirring, for 2 minutes.
Add stock, cooked beans and shredded ham; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes.
Add kale; simmer until tender, about 7 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.) Serve topped with croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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