White Bean & Kale with Grilled Ham Shank Soup

Try this hearty and succelent soup, just in time for summer!

Directions
Soak beans overnight in cool water if you do not have a pressure cooker.

Discard water, add 8 cups fresh water, grilled ham shank or hocks and bay leaf to stockpot, cook covered over medium low heat till beans are tender. If using a pressure cooker, place 16oz of cleaned, sorted and rinsed beans into pressure cooker.

Add 8 cups water and bay leaf, cover, turn burner to high, bring to pressure and then reduce heat and cook for 20 minutes over medium to medium low heat. When finished, strain beans and reserve water.

Place ham shank or hocks on grill, roast covered turning occasionally for 20-30 minutes over low heat. Remove from grill and place in pressure cooker with reserved water, add additional water for a total of 8 cups. Return to pressure and cook for 30 minutes over medium to medium low heat. Remove ham shank/hocks reserving the liquid and allow to cool. Once cool enough to handle separate the meat from the bone and shred or chop.

In separate stockpot, add beans, spices, carrots, 4 cups chicken stock, celery and onions. Bring to a simmer; cover and cook till vegetable are tender, about 35-45 minutes. Add ham, lemon juice and Kale, stir thoroughly then remove from heat, cover and allow to sit for 10 minutes, serve.

Under Pressure white bean soup with grilled ham and kale

2-3 lb ham shank (or smoked hocks)
4 celery stalks
4 carrots
2 medium onions
16 oz bag white beans
4 cups chicken stock
6 cups ham stock
1 tsp mixed Italian herbs
1 Bay leaf
1-2 tsp salt to taste
1-2 tsp pepper to taste
10 stalks Kale trimmed
2 TBS fresh lemon juice

Serves 10

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