Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 12 servings

　　

For soup

1 lb dried small white beans such as navy or Great Northern

　　1 lb smoked ham hocks

　　1/4 cup bacon drippings (from 1/2lb bacon) or olive oil

　　2 cups chopped onion

　　2 tablespoons minced garlic

　　1 lb tomatoes, peeled, seeded, and diced

　　4 fresh thyme sprigs

　　8 cups chicken broth

　　

For corn bread croutons

3 tablespoons unsalted butter

　　1 garlic clove, minced

　　3 cups 3/4-inch cubes corn bread

　　1 lb arugula, coarse stems removed

　　Tabasco to taste

　　

Make soup:

Step 1

Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

　　

Step 2

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.

　　

Step 3

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:

Step 4

Preheat oven to 375°F.

　　

Step 5

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:

Step 6

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.

　　

Step 7

Serve soup topped with croutons.