Creamy, starchy and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry—no need to soak.

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 tablespoon chopped fresh thyme
  • 6 garlic cloves, chopped
  • 2 pounds smoked ham hocks
  • 1 pound dried great northern beans
  • 2 (26-ounce) containers unsalted chicken stock (such as swanson)
  • ¼ cup minced fresh chives
  • 1 teaspoon freshly ground black pepper

Directions

  1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and celery, carrot, thyme and garlic; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnight.
  2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.