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Ham Hock & Bean Soup

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Ingredients
  Ham hocks 3
  Water 2 Quart
  Navy beans 1 Pound (Small Ones)
  Bay leaf 1 Large
  Peppercorns 8
  Red pepper 1 Small, crushed
  Garlic 1 Clove (5 gm), peeled
  Marjoram 1⁄2 Teaspoon
  Small carrot 1⁄2 Cup (8 tbs), diced
  Diced celery 1 Cup (16 tbs)
  Onion 1 , chopped
Directions

Simmer ham hocks in water.
When meat falls off bone, lift hocks from liquid, remove outer rind and rest of meat.
Reserve liquid.
Soak small navy beans in the cooled liquid overnight.
Next morning, add to the liquid and beans: bay leaf, peppercorns, red pepper, garlic and marjoram.
Cook 2 1/2 hours until beans are tender, not mushy.
Chop ham hocks in bite size pieces and with the carrot, celery and onion, add hocks to simmering bean soup and cook for last half hour of cooking time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Interest: 
Everyday

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