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Ham And Bean Vegetable Soup

chef.gonzalo's picture
Ingredients
  Dry navy beans 1 Pound, rinsed and soak overnight in water (2 1/2 Cup)
  Water 8 Cup (128 tbs)
  Smoked pork hocks 1 1⁄2 Pound (Meaty Ham Hocks)
  Potatoes 2 Medium, peeled and cubed to make 2 cups
  Carrots 2 Medium, chopped to make 1 cup
  Celery stalks 2 , sliced to make 1 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Dried thyme 3⁄4 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bottled hot pepper sauce 4 Dash (Several Dashes)
Directions

MAKING
1. In a saucepan, combine beans and the water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat; cover and let it stand for about 1 hour but do not drain.
3. Bring the beans and liquid to boiling.
4. Add smoked pork hocks, reduce heat; cover and simmer for about 1 hour or till beans are nearly tender.
5. Remove pork hocks and when hocks are cool enough to handle, cut off meat and coarsely chop; discard bones.
6. Return meat to pan along with potatoes, carrots, celery, onion, thyme, salt, pepper, and hot pepper sauce; cover and simmer for about 30 minutes or till vegetables are tender.
7. Season to taste with salt and pepper.

SERVING
8. Mash beans slightly before arranging into individual serving bowl.
9. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Ham
Interest: 
Healthy
Cook Time: 
130 Minutes
Servings: 
4

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