Ham and Bean Vegetable Soup

chef.gonzalo's picture

Sep. 22, 2011


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)



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.


8. Mash beans slightly before arranging into individual serving bowl.

9. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 130 Minutes
Ready In: 130 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 938Calories from Fat 341

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 468 mg19.5%

Total Carbohydrates 102 g34%

Dietary Fiber 32 g128%

Sugars 10 g

Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet