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White Bean Soup

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Servings 0 Yield: 1 gallon

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.
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