Smoked Sausage, White Bean, and Spinach Soup

Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If your ham hock is very meaty (or if you use two hocks), you might not even need to add the sausage, which really is just gilding the lily.

Ingredients

  • 1 smoked ham hock
  • 2 cups (365 g) dried Great Northern beans
  • 4 ounces (115 g) baby spinach
  • 12 ounces (340 g) smoked sausage, such as kielbasa, cut into rounds ¼ inch (6 mm) thick
  • Salt and freshly ground black pepper

Method

Morning

Put the ham hock in the slow cooker and add the beans and 8 cups (2 L) water. Cover and cook on low for 8 hours.

Evening

Turn the cooker to high. Using tongs or a slotted spoon, transfer the ham hock to a bowl; when cool enough to handle, pull the meat off the bone, discarding any large pieces of fat, and return the meat to the cooker. Fold in the spinach.

Place a large skillet or sauté pan over high heat. Add the sausage and cook until the slices are nicely browned on one side, 2 to 3 minutes, then turn and brown them on the other side. Transfer to the soup and gently stir. Season with salt and pepper and serve.