Ingredients

  • 2 Tbsp olive oil
  • 2 cups chopped yellow onion or leek.
  • 3 bay leaves
  • 2 stalks of celery (or can substitute celery root) chopped
  • 4 cloves garlic, peeled and minced
  • One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch chunks (resulting in 3 1/2 cups or 1 pound of chunks) – Squash also works well!
  • 1/2  pound ham hock
  • 8 cups chicken stock
  • 1 15-ounce can of whole peeled tomatoes, drained OR 1 large fresh, ripe tomato, peeled and chopped
  • 2 15-ounce cans of white beans, rinsed and drained
  • 6 sprigs of thyme, tied with string (or 1/2 teaspoon dried thyme)
  • 1 large sage leaf (optional)
  • 4 large Swiss chard leaves or kale, center rib removed, leaves roughly chopped
  • Freshly ground black pepper to taste

Directions:

1 Heat the olive oil on medium heat in a large, thick-bottomed pot (5 to 6 quart). Add the onion and the bay leaves and cook for 2 to 3 minutes, until slightly softened. Then add the chopped celery, cook for 2 to 3 more minutes. Then add the minced garlic and cook for a minute more.

2 Add the chopped pumpkin and the ham hock to the pot. Add the stock, tomatoes, and thyme. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, uncovered. Let simmer for an hour and a half.

3 Remove the ham hock from the soup pot, to a plate to let cool enough to handle.  Add the white beans and cook for 15 minutes. Add the chopped chard, simmer until chard is wilted, a few minutes more.

4 Strip the meat from the ham hock, chop it, and return to the pot. Add 1 to 2 cups of water to the soup to thin it to your preference. Remove the bay leaves before serving.

Add black pepper and seasonings to taste.

Don't miss out on your favorite veggies!

Sign up to receive our A - Z Veggie guide.

 

 

You have Successfully Subscribed!