Description
This smoky white bean soup is hearty and delicious, with lots of collagen and flavor from the smoked pork bones.
Ingredients
Units
Scale
- 1 lb of smoked pork neck bones OR 2 cups leftover chopped smoked ham
- 2 tablespoons avocado oil
- 1 cup diced onions
- 2 cloves garlic, minced
- 4 cups chicken stock
- 3 cups water
- 2 cups chopped kale, large stem pieces removed
- 4 (15 oz) cans Great Northern Beans, drained but not rinsed
- 1/2 teaspoon coarse kosher salt (or more to taste)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 teaspoon apple cider vinegar
- grated parmesan cheese (optional garnish)
Instructions
- Heat the oil in a large pot or dutch oven over medium high heat.
- Add the pork necks or ham bone or ham, and cook for 2 – 3 minutes per side, or until browned and fragrant.
- Turn the heat down to medium and add the onions and garlic and cook for 5 minutes, stirring frequently to avoid burning, until translucent.
- Add the chicken stock and water and bring the mixture to a boil.
- Add the kale, cover and simmer on low heat for 20 minutes.
- Add the beans to the pot and stir well.
- Simmer, covered, for 45 minutes.
- Add salt, red pepper flakes, thyme, and apple cider vinegar.
- Simmer, uncovered, for another 30 minutes.
- (Omit this step if using chopped ham) Remove the pork bones from the pot and take off any meat. Chop the meat into small pieces and add back to the soup.
- Taste and adjust salt and pepper if necessary.
- Serve hot, with grated parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 252
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 19g