- Prep Time: 10 Minutes
- Cook Time: 90 Minutes
- Passive Time: 30 Minutes
INGREDIENTS (serves 6-8):
Products Used in this Recipe
Put beans, chicken stock, water, ham hock/ham bone, and bay leaf in a soup pot on high until boiling. Then reduce heat and simmer, covered with the lid slightly ajar, for about 60-90 minutes, until beans are just tender. Do not overcook the beans.
While beans are cooking, chop the onion and celery, and mince the garlic. Thinly slice the green onion on a diagonal, and set it aside as garnish for the soup. Dice the ham, and set aside for later.
Heat oil in a pan on medium heat. Sauté the chopped onion and celery until just softened and translucent. Add garlic to the pan and continue cooking for about a minute, stirring frequently. Sprinkle the vegetables with CHAR CRUST® and stir to distribute the seasonings. Continue cooking for about a minute until fragrant. Remove from heat.
When beans have cooked to the point they are just tender, add ham and vegetable/seasoning mixture to the soup pot and stir. Cover and simmer for 30 minutes, stirring once or twice. Remove bay leaf and ham hock/ham bone and discard them. Using a handheld potato masher or a very large spoon, mash some of the beans and stir until the body of the soup has a thicker, almost creamy texture, but there are plenty of whole beans left intact.
Ladle soup into bowls and top with a sprinkling of green onion and French-fried onions. Serve with salt, pepper, and apple cider vinegar on the table as condiments that each person can use for added flavor.