Ham and Bean Soup

Equipment

Dutch oven, Second pot for the vegetables, Immersion blender

Instructions

1. Quick-soak the beans. Add the yellow eye beans and lima beans to a Dutch oven over medium-high heat with the 10 cups of liquid (pork bone broth and water mix). Bring to a boil and boil for 10 minutes. Then cover, turn off the heat, and set aside for 1 hour. Do not drain the beans — keep them in their soaking liquid.
2. Sauté the vegetables. While the beans are soaking, heat the olive oil in a separate pot over medium heat. Add the onion, celery, carrots, shiitake mushrooms, and garlic. Sauté until the onions are translucent and the mushrooms are softened, about 5–7 minutes.
3. Combine and simmer. After the 1-hour soak, add the sautéed vegetables to the beans and their soaking liquid. Add the Italian seasoning, marjoram, black pepper, bay leaves, ham hock (if using), and a pinch of salt. Return to a boil for 1 minute, then reduce to a simmer. Cover and simmer on low for 2+ hours. Add more liquid (1–3 cups at a time, pork bone broth and/or water) as needed to just keep the beans covered.
4. Blend for creaminess. Once the beans are tender, remove the ham hock and bay leaves. Using an immersion blender, partially blend the soup (about one-third to one-half of it) right in the pot to create a creamy base while leaving some beans and vegetables whole for texture.
5. Add the ham. Add the ham to the blended soup. Simmer for another 30 minutes, or until the soup reaches the thickness you like and the ham is heated through. Keep simmering on low as needed, adding more broth or water if it gets too thick.
6. Finish with greens. Remove from the heat and stir in the kale and apple cider vinegar. Stir until the kale just begins to wilt.
7. Serve. Ladle into bowls and top each serving with a drizzle of chili oil and a generous sprinkle of fried shallots.

Storage

Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 5 days. It will keep thickening as it sits, so add a splash of broth when reheating.

Notes

• No ham hock? Use 5 cups pork bone broth and 5 cups water for the liquid.
• Buy pre-fried shallots at an Asian grocery store, or make your own by thinly slicing shallots and frying them in oil until golden and crispy.
• The pork bone broth adds richness and depth that complements the ham.
• Keeping the bean soaking liquid holds on to more flavor and nutrients.
• Rancho Gordo beans are heirloom varieties with great flavor and texture. The yellow eye beans add a creamy, slightly sweet note; the lima beans bring buttery richness.

Nutrition

Per serving (⅛ of the recipe, about 1 ¼ cups): 368 calories · 9 g fat (3 g saturated) · 708 mg sodium · 38 g carbohydrate (9 g fiber, 4 g sugar) · 34 g protein · 70 mg cholesterol.

Dairy-free, egg-free, gluten-free, grain-free, nut-free, high protein.