Recipe courtesy of Food Network Kitchen
Total:
2 hr 15 min
Active:
15 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1 1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

Pour into heated bowls, place a small pat of butter on top of each soup, and serve.

Pairs well with Chardonnay

More from:

Kitchen Shortcuts

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Michele Urvater

Black Bean Soup

Recipe courtesy of Food Network Kitchen

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Bean Soup with Escarole

Recipe courtesy of Michele Urvater

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking