White Bean Soup with Ham, Pumpkin, and Chard
If you want to add more gluten free and dairy free recipes to your collection, White Bean Soup with Ham, Pumpkin, and Chard might be a recipe you should try. One serving contains 636 calories, 37g of protein, and 20g of fat. For $3.32 per serving, you get a soup that serves 5. It is perfect for Winter. 71 person have tried and liked this recipe. Head to the store and pick up sugar pumpkin, chicken stock, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. It is brought to you by Simply Recipes. With a spoonacular score of 98%, this dish is spectacular. White Bean Soup with Ham, Pumpkin, and Chard, Ham, Bean and Swiss Chard Soup, and Chard and White Bean Soup are very similar to this recipe.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 150 minutes
Ingredients:
3 bay leaves
Freshly ground black pepper to taste
1 15-ounce can of whole peeled tomatoes, drained OR 1 large fresh, ripe tomato, peeled and chopped
2 15-ounce cans of cannellini white beans, rinsed and drained
2 stalks of celery, chopped
8 cups chicken stock
6 sprigs of thyme, tied with string (or 1/2 teaspoon dried thyme)
4 cloves garlic, peeled and minced
1/2 pound ham hock
2 Tbsp olive oil
1 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch chunks (resulting in 3 1/2 cups or 1 pound of chunks)
4 large Swiss chard leaves (can substitute kale), center rib removed, leaves roughly chopped
2 cups chopped yellow onion
Equipment:
pot
Cooking instruction summary:
1 Saut onions, bay leaves, celery, garlic: Heat the olive oil on medium heat in a large, thick-bottomed pot (5 to 6 quart). Add the onion and the bay leaves and cook for 2 to 3 minutes, until slightly softened. Add the chopped celery, cook for 2 to 3 more minutes. Add the minced garlic and cook for a minute more. 2 Add pumpkin, ham hock, stock, tomatoes, thyme:Add the chopped pumpkin and the ham hock to the pot. Add the chicken stock, tomatoes, and thyme. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, uncovered. Let simmer for an hour and a half. 3 Remove ham hock, add white beans, chard: Remove the ham hock from the soup pot, to a plate to let cool enough to handle. Add the white beans and cook for 15 minutes. Add the chopped chard, simmer until chard is wilted, a few minutes more. 4 Strip ham from bone, chop, return to soup:Strip the meat from the ham hock, chop it, and return to the pot. Add 1 to 2 cups of water to the soup to thin it to your preference. Remove the bay leaves before serving.Add freshly ground black pepper and adjust seasonings to taste.
Step by step:
Add pumpkin, ham hock, stock, tomatoes, thyme
1. Add the chopped pumpkin and the ham hock to the pot.
2. Add the chicken stock, tomatoes, and thyme. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, uncovered.
3. Let simmer for an hour and a half. 3
1 Saut onions, bay leaves, celery, garlic
1. Heat the olive oil on medium heat in a large, thick-bottomed pot (5 to 6 quart).
2. Add the onion and the bay leaves and cook for 2 to 3 minutes, until slightly softened.
3. Add the chopped celery, cook for 2 to 3 more minutes.
4. Add the minced garlic and cook for a minute more. 2
Remove ham hock, add white beans, chard
1. Remove the ham hock from the soup pot, to a plate to let cool enough to handle.
2. Add the white beans and cook for 15 minutes.
3. Add the chopped chard, simmer until chard is wilted, a few minutes more. 4 Strip ham from bone, chop, return to soup:Strip the meat from the ham hock, chop it, and return to the pot.
4. Add 1 to 2 cups of water to the soup to thin it to your preference.
5. Remove the bay leaves before serving.
6. Add freshly ground black pepper and adjust seasonings to taste.
Nutrition Information:
covered percent of daily need
