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Ham Hock, Leek + Bean Soup
This is a very relaxed, throw it all in a pan, use up your leftovers kinda recipe. Sub the ham for leftover turkey, or add any extra Christmas trimmings to keep it veggie.
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Ham Hock, Leek + Bean Soup
Rated 3.0 stars by 3 users
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Bold Bean Co
This is a very relaxed, throw it all in a pan, use up your leftovers kinda recipe. Sub the ham for leftover turkey, or add any extra Christmas trimmings to keep it veggie.
Ingredients
- 2 leeks, sliced
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1 jar of Queen Butter Bean - with their bean stock
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2 servings of leftover roast ham hock, shredded
-
5 sprigs of fresh thyme
-
1 garlic clove, crushed
- 500ml chicken stock
-
4 tbsp bread crumbs (or GF breadcrumbs)
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30 g cooked chestnuts, finely chopped
For the crumb
Directions
Heat the olive oil in a frying pan over a medium heat. Add the leeks and crushed garlic and cook for 6-7 minutes until softened.
Add the thyme leaves to the pan and fry for a further minute. Pour in the butter beans with their bean stock and stir to combine.
Add the chicken or veg stock and shredded ham pieces and gently simmer for 4-5 minutes. Season with black pepper.
Remove a ladleful of the mixture and add to a blender. Blitz until smooth then stir this back into the pan; this step is optional but it just adds creaminess and thickness to the soup.
Meanwhile, toast breadcrumbs and chopped chestnuts in a dry pan for 1-2 minutes until golden. Set aside.
Serve the soup into bowls and top with the chestnut crumb.
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