Bean Soup

A community recipe by Stonesoup

Not tested or verified by Nigella.com

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Introduction

The first time I made this soup I posted a photo on Instagram and immediately got requests for the recipe. Always a good sign. And I'm happy to report it lives up to expectations! I prefer to soak my beans because I find them less 'gass-inducing' but if you're short on time you can skip it, David does.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

500 grams dried white beans (1lb)
1 ham hocks (or large piece of spec or bacon)
4 onions (chopped)
1 bay leaf
2 sprigs fresh rosemary (leaves chopped)
1 cup of extra virgin olive oil

17⅔ dried white beans (1lb)
1 ham hocks (or large piece of spec or bacon)
4 onions (chopped)
1 bay leaf
2 sprigs fresh rosemary (leaves chopped)
1 cup of extra virgin olive oil

Method

Bean Soup is a community recipe submitted by Stonesoup and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place beans in a large bowl and cover with cold water. Soak beans for 8 hours or as long as you’ve got.

Place hocks or bacon and onion in a large soup pot. Add 8 cups water and bring to the boil. Simmer for one hour.

Drain the soaked beans and add to the pot. Simmer for another 1-2 hours or until beans cooked and the ham is falling off the bone.

Allow soup to cool then shred the meat from the hock and return it to the soup, discarding the bones. Taste and season well. Either refrigerate or bring back to a simmer.