- 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
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.