I’ve never met a soup I didn’t like!
But in Dallas, with all our months of warm weather, a hearty soup doesn’t always sound so appetizing. And a gazpacho or any cold soup for that matter just isn’t going to do the trick. Nevertheless, if a soup is what you’re after, consider more of a broth-based soup—more protein and less cream—to satisfy your cravings.
This is my light and healthy go-to soup for the change in weather. Happy Fall, Friends!
- 3 cups of white beans
- 2 quarts of water
- 3-4 lbs of ham hocks or shanks
- 1 tbsp olive oil
- 1 small onion
- 4 celery stalks
- 2 medium carrots
- 1 ear of corn
- 4 cloves of garlic
- Fresh parsley
- Fresh cilantro
- 2 tbsp cayenne pepper
- In a strainer, wash the dry beans with cold water.
- Then soak the same beans with hot water in a large bowl for 2 hours.
- While the beans are soaking, take the ham hocks or shanks and the 2 quarts of water and throw them in a soup pot. Season the future broth with salt, pepper, and cayenne pepper to your liking and turn the pot on high heat. Once the water begins to boil, lower heat and simmer for an hour.
- While beans are soaking and broth is simmering, wash celery, carrots, parsley, and cilantro.
- Peel onion, cornhusks, and garlic cloves.
- Then chop or dice onion, celery, and carrots.
- Mince garlic.
- Chop corn in large pieces or shuck it.
- Sauté onions and garlic, and then set aside.
- Once the broth has simmered, add the drained beans.
- Now, add the sautéed onions and garlic and celery and carrots, and cook for another 30 minutes. Make sure not to overcook the vegetables.
- Garnish with cilantro and parsley.