Active time: 1 hr Start to finish: 1 1/2 hr
Makes 12 servings.
INGREDIENTS
- for soup
- 1lb dried small white beans such as navy or great northern
- 1lb smoked ham hocks
- 1/4cup bacon drippings (from1/2lb bacon) or olive oil
- 2cups chopped onion
- 2tablespoons minced garlic
- 1lb tomatoes, peeled, seeded, and diced
- 4fresh thyme sprigs
- 8cups chicken broth for corn bread croutons
- 3tablespoons unsalted butter
- 1garlic clove, minced
- 3cups 3/4-inch cubes corn bread
- 1lb arugula, coarse stems removed
- tabasco to taste
DIRECTIONS Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
Make croutons while soup simmers: Preheat oven to 375°F.
Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender,3 to 5 minutes. Season with salt, pepper, and Tabasco.
Serve soup topped with croutons.
