Joe’s White bean soup

1 medium onion, chopped

1 C carrots, chopped (3 carrots)

1 C celery, chopped ( 3 stalks)

4 large cloves garlic, minced

1 smoked ham hock

8 C chicken bone broth

2 bay leaves

1 tsp ground pepper

1/2 tsp celery salt

2 cans (19 oz) Cannellini beans, reserve bean juice from one of the cans

1 can (15.8 oz) Great Northern beans, drained

1 Tbsp garlic powder

1 Tbsp onion powder

1 tsp thyme

1 tsp rosemary

2 Tbsp olive oil for cooking

In a large pot, sauté the vegetables in olive oil until onions start to become translucent, about 5-10 minutes. Add the hock and bone broth. At this point just add a pinch of salt and pepper with the bay leaves. Bring to a boil and then simmer for 1.5 hours.

Remove hock and set aside to cool. Add beans with the bean juice from one of the cans to thicken broth. Remove meat from ham bone and add back to pot, discarding fat/skin/gristle. Add remaining seasonings and simmer for additional 30 minutes.

We find that this soup is better then next day. Store in pint sized mason jars for easy pre-portioned meals.

Makes 6 servings

C F P - calories