The Bean And Ham Soup I Am Obsessed With
Never in my life have I really loved a ham and bean soup. I have heard others talk about it in an endearing way, but to me, it’s just been “meh.” It’s never been something worth talking about and certainly not writing about. Well friend…. I have found one that is worth raving about and wanted to share it with you. I came across it on the Bon Appetite website and it’s gonna be my go-to winter recipe for years to come. In addition to their recipe below, I have a few nutritionist-y tweaks you can make to it. Enjoy!
My Recipe Tweaks:
Use high heat tolerant oils like avocado or refined coconut oil for cooking the Frizzled Shallots instead of the vegetable oils.
Use regular sour cream in the Honey-Mustard Cream. There are many health benefits from regular dairy products over their reduced fat versions.
This recipe is great for whatever you have on hand - I’ve used celery and no carrots. Instead of chopped cornichons as a garnish I’ve sliced pepperoncinis. I also like Great Northern Beans as a personal preference.
Use freshly ground black pepper!
If you slow roast the pork hocks in your oven, you can render some fat and reduce the cooking time of the soup to about 30 minutes.Then you can keep the vegetables in to eat since they won’t be mush from cooking 2.5 hours in the pot.
To add extra nutrient boost, toss in 4-6 scoops of multi collagen peptides when your soup is done cooking (and you’re just keeping it warm). It adds extra protein and nutrient for healthy hair, skin and nails. And it’s tasteless!
Take this soup to an “OMG did this come from a restaurant?” level; add in this demi-glace. I put this to almost all of my soups and it gives the soup a layer of umami that I can’t even describe. Less is more with this one. However, with or without the demi-glace, this soup is damn delicious.
If you try the recipe, I wanna hear what you think!
PS……
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