Yep.  That’s right, I said “Stoup”.  I think I heard the term used by Rachel Ray as a way of describing a cross between soup and stew. Over the years I’ve tried many variations on ham and beans.  I like mine to be a bit more like stew than soup.  That’s how I ended up with this Hearty Ham and Bean Stoup.  Using a handheld immersion blender helps provide a thicker consistency.  I only blend a little, making sure to leave whole chunks of ham, beans and veggies. If you don’t have an immersion blender, just put a couple cups of the soup into a counter top blender.  Puree. Pour the blended soup back in to the pot and stir through.  This will create a creamy texture that is more like a stew versus a broth based soup.

Another important tip…make sure you plan ahead by soaking your beans overnight.  This is essential.  Slow cookers don’t work great for dried beans that haven’t been soaked.  It takes a very long time to get them tender.  Considering that you cook the stoup for about 8 hours…who wants to add even more time to the process?

Hearty Ham and Bean Stoup

Serves: 8

Ingredients

• 2  cups 15 bean mix
• 1  Tablespoon Oil
• 2  pork hocks
• 4  cups smoked ham, cubed
• 2  cups celery, sliced
• 2  cups carrots, sliced
• 2  cups yellow onion, chopped
• 1  cup yukon gold potatoes with skin, chopped
• 3  cups chicken stock
• 3  cups water
• 2  teaspoons dried thyme leaves
• 3  bay leaves
• 1  tablespoon hot sauce (your favorite)
• 1  tablespoon worcestershire sauce
• 1/2  teaspoon ground black pepper
• salt to taste

Directions

1. Place dried beans in a large bowl. Cover with water and SOAK OVERNIGHT.
2. Drain water from beans
3. Place oil in skillet over medium high heat, add pork hocks and sear on all sides.
4. Set slow cooker on LOW heat.
5. Add all ingredients from ham through black pepper and stir.  Do NOT add salt until the end of cooking time.  Waiting results in beans that are super tender.
6. Top mixture with pork hocks.
7. Cover and cook on low for 8 hours.  If pressed for time you could cook on High for 4-5 hours.
8. Remove bay leaves
9. Remove pork hocks…pull off any of the meat and return pieces of ham to the pot.
10. Check beans to make sure they’re tender.
11. Add salt to taste.  Start with a little, taste, and then then add more if needed.
12. Use handheld immersion blender to puree part of the soup to arrive at a consistency you like.
13. Ladle into soup bowls.  Garnish with fresh parsley and additional hot sauce.

Serve with a slice of buttermilk cheesy cornbread.