September 23, 2023

White Bean Soup

Name: White Bean Soup
Ingredients: ¼ c. Bacon fat; 3 c onion (diced); 3 c carrot (diced); 3 c. celery (diced); ½ c white wine; ½ c. ham (diced); 2 tsp Poultry Seasoning; 2 tsp RSJ Herb Blend; 2 tsp RSJ Seasoning; Blend; 1 TB Worcestershire sauce; 2 TB kosher salt; 2 tsp hot sauce; 1 tsp white pepper; 1 ea 15 oz. can white navy beans (drained, rinsed and pureed with 4 c. pork stock); 5 ea. 15 oz. can white navy beans (drained, rinsed, kept whole); 2 c. Pork stock; ¼ c. Pesto; Reserved hock meat from Pork Stock recipe; RSJ Herb Blend; 2 TB dried oregano; 2 TB dried basil; 2 TB dried thyme; 1 TB dried rosemary; 1 TB dried marjoram; RSJ Seasoning Blend; 2 TB Iodized salt; 2 TB Fresh ground black pepper; 2 TB Garlic powder; 1 TB Onion powder

0 Shares

Jump to Recipe Print Recipe

White Bean Soup

Print Recipe

Ingredients

¼ c. Bacon fat
3 c onion diced
3 c carrot diced
3 c. celery diced
½ c white wine
½ c. ham diced
2 tsp Poultry Seasoning
2 tsp RSJ Herb Blend
2 tsp RSJ Seasoning
Blend
1 TB Worcestershire sauce
2 TB kosher salt
2 tsp hot sauce
1 tsp white pepper
1 ea 15 oz. can white navy beans drained, rinsed and pureed with 4 c. pork stock
5 ea. 15 oz. can white navy beans drained, rinsed, kept whole
2 c. Pork stock
¼ c. Pesto
Reserved hock meat from Pork Stock recipe
RSJ Herb Blend
2 TB dried oregano
2 TB dried basil
2 TB dried thyme
1 TB dried rosemary
1 TB dried marjoram
RSJ Seasoning Blend
2 TB Iodized salt
2 TB Fresh ground black pepper
2 TB Garlic powder
1 TB Onion powder
1 TB Lemon pepper
Pork Stock
3 ea ham hocks
1 ea medium onion quartered
1 ea bay leaf
1 TB whole black peppercorn
2 ea garlic cloves smashed
1 ea sprig fresh thyme
1 ½ gallons cold water

Instructions

In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently. Add wine and cook 3-4 more minutes.
Add ham and seasonings and cook 7-8 minutes.
Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil. Immediately reduce heat and add the chopped hock meat and pesto. Stir well and simmer for 30-45 minutes.
Combine all ingredients.
Yield: ½ cup
Combine all ingredients in a stockpot. Simmer gently for 3 hours, skimming any impurities that rise to the top. Strain, reserve meat from hocks for another use and discard the rest.