Ham and Bean Soup. A perfect farm or kitchen garden to table meal for fall, winter and spring.
I sort of wandered around in a fog yesterday and dinner time came faster than I realized. We had some leftovers but nothing that sounded good to me. Soup can be so comforting when you need it most, so I decided to do my best to throw it together last night. It was definitely an Instant Pot kind of night.
I rummaged in the freezer and grabbed a big meaty ham hock from Engelbert Farms. It’s no secret that their ham is the only one I’ll eat, it’s so delicious, organic, and their hogs are raised with much love and care. I grabbed a pound of dried kidney beans, onions, garlic and carrots from the pantry, and celery and stock from the fridge and tossed it all in the Instant Pot with a bay leaf, thyme and rosemary. 1.5hrs later I was rewarded with the best ham and bean soup I’ve ever tasted.
This is the sort of meal that embraces all the beauty of Farm or Kitchen Garden to Table cooking and eating. It’s also a perfect seasonal meal for early spring, early fall and the deep winter months. With the exception of the ham hock and the oil, this entire meal can come right from even a small kitchen garden and is a great example of how much control you take over the meals you make. With just basic food preservation skills you can freeze, dry, can or cold store 4 seasons of organically grown, healthy food.
I think you really should get in touch with me soon to get your garden planning started…just saying…
Here’s the recipe, it serves 10 generously with leftovers and costs about $7 total.
- 1 meaty Smoked Ham Hock
- 1 Sweet Onion, diced
- 4 Carrots, diced
- 3 Celery stalks, diced
- 1lb dried Kidney Beans, rinsed & sorted
- 8 cups good Chicken or Vegetable Stock
- 2 big handfuls of chopped greens (optional)
- 3 cloves Garlic, minced
- 1 sprig of Thyme
- 1 tablespoon chopped fresh Rosemary
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- Heat the Instant Pot to sauté and add the olive oil. When the oil is ready, add the onion, carrots and celery and sauté until golden.
- Add the garlic and sauté until fragrant
- Add the beans, the hock, and the herbs and bay leaf
- Add the stock, cover and use high pressure setting the time for 1hr and 30 minutes
- Add the chopped greens and stir until wilted
I used a frozen hock and dried beans which require a longer cook time. If you substitute ingredients you’ll need to adjust the time. Enjoy!!!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 432 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 102mg Sodium: 229mg Carbohydrates: 34g Fiber: 8g Sugar: 4g Protein: 38g