Phv's Ham and Four Bean Soup Recipe

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Ingredients:

Serving

1 ham hocks
2 medium onions
1 carrot
2 sticks celery
1 bay leaf
1 tsp peppercorn
10 cups ham stock
4 cups onions, diced
2 cups celery, diced
2 cups carrots, diced
2 tbsp olive oil
5 garlic cloves, diced fine
2 tbsp all-purpose flour
4 cups cooked ham, diced
1 (540 ml) can black beans
1 (540 ml) can beans (can of 'mixed bean
1 (796 ml) can diced tomatoes (or diced tomato with italian herbs , if available)
1 bay leaf
1 tbsp italian seasoning mix
salt and pepper

Directions:

For the Stock:.
Put the ham hock or ham bone in a large heavy-bottomed stock pot. Heat on medium, flipping often, until the skin caramelizes (browns) on all sides.
Coarsely chunk the vegetables and add them to the pot. Stir for a few moments, or until the you can smell the aroma of the vegetables.
Add the bay leaf and peppercorns.
Fill the pot with cold clean water. Turn the heat up to medium high.
When the water boils, reduce the heat until you have a nice steady simmer. Simmer, covered, for 2-3 hours or until the broth is rich and flavourful.
Remove the hock; set aside. You can remove the meat from the bone and use in the soup, if you like. (makes for good mild baby food, or save for making pet treats)
Pour the stock through a mesh strainer lined with one ply of regular kitchen paper towel into a large shallow pan (roasting pans work well for this). Allow to cool (no more than 2 hours) and then refridgerate to completely cool. Your stock should have a jelly-like consistancy with a layer of fat on top which is easy to remove. Remove the fat.
For the Soup:.
Heat the olive oil on medium in a large, heavy bottomed soup pot.
Add onions, celery, and carrot. Saute until veggies are getting tender and onion starts to become translucent. Add garlic.
Carefully add the ham stock (reserve two cups), or the stock of your choice. Bring to a gentle boil.
Mix the flour with the reserve stock until smooth and lump free. With the stock in the pot at a gentle boil, add the flour mixture. Stir vigorously to incorporate. Reduce heat to a very gentle simmer.
Rinse the beans and add to the pot.
Add the tomato. You can add the liquid from the canned tomato for more soup volume, or drain and add just the tomato chunks to preserve a clearer broth.
Stir in the spices. Simmer for a while, taste, and adjust spices accordingly.
Serve and enjoy. (Tastes even better the next day).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.68 Kcal (1066 kJ)
Calories from fat	56.15 Kcal
		% Daily Value*
Total Fat	6.24g	10%
Cholesterol	26.29mg	9%
Sodium	1136.15mg	47%
Potassium	598.96mg	13%
Total Carbs	25.4g	8%
Sugars	7.15g	29%
Dietary Fiber	4.29g	17%
Protein	23.52g	47%
Vitamin C	12.9mg	22%
Vitamin A	0.4mg	13%
Iron	0.1mg	0%
Calcium	65.7mg	7%

Amount Per 100 g
Calories	80.88 Kcal (339 kJ)
Calories from fat	17.83 Kcal
		% Daily Value*
Total Fat	1.98g	10%
Cholesterol	8.35mg	9%
Sodium	360.8mg	47%
Potassium	190.21mg	13%
Total Carbs	8.07g	8%
Sugars	2.27g	29%
Dietary Fiber	1.36g	17%
Protein	7.47g	47%
Vitamin C	4.1mg	22%
Vitamin A	0.1mg	13%
Calcium	20.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

Bad Points

High in Sodium

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