Our colorful Christmas Bean Blend, which includes cranberry, French navy, small red and kidney beans, is highlighted in this warming soup. Cooked with meaty ham hocks, this hearty winter dish is full of rich flavor.
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Makes 6 to 8 servings
Place beans in large bowl, and cover with water. Soak overnight.
Heat olive oil in large pot over medium heat. Add onion, carrot and celery and cook until softened, 5 to 8 minutes.
Add beans, ham hock, thyme, rosemary and bay leaves to pot. Pour in 6 cups water. Bring to a boil, reduce heat to medium-low and simmer for 1 to 1-1/2 hours, or until tender.
Discard bay leaves, and carefully remove ham hock from pot. Discard skin and bone, and chop meat into small pieces. Add meat back to pot, and season soup to taste with salt and ground black pepper.