White Bean Soup

Murphs-American-Kitchen-468b (1)

White Bean Soup

Ingredients (serves 8):

1 lb Great Northern beans

2 quarts of water

2 1/2 lbs of ham hocks or shanks

2 tsp. dried rosemary

1 cup yellow onions, diced

1 cup celery, chopped

2 carrots, chopped

3 cloves garlic, diced

Fresh parsley for garnish


Soak beans for 2 hours or overnight before cooking. Rinse and drain.

In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.

Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart. Remove and discard bones.

Garnish with chopped fresh parsley and serve

Hey, send in your pictures and recipes to Murph@ChefMurph.com. I want to know! How you did?  What you change and what worked?


Chef Murph


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