Bean & Ham Hock soup
Bean soup with the slightly smoky flavor of ham hocks (smoked pig knuckle). Of course ham could be substituted, I just enjoy the extra richness ham hocks bring. Takes awhile to cook, but it is more, do a little prep, cook for awhile, so you can do other things while this cooks. This has an awesome flavor, and I usually buy a bean mix, well, I like to mix it up a little.
So try it, and enjoy.
Bean & Ham Hock soup
Bean soup with the slightly smoky flavor of ham hocks (smoked pig knuckle). Of course ham could be substituted, I just enjoy the extra richness ham hocks bring. Takes awhile to cook, but it is more, do a little prep, cook for awhile, so you can do other things while this cooks. This has an awesome flavor, and I usually buy a bean mix, well, I like to mix it up a little.
So try it, and enjoy.
Cooking Instructions
- 1
Cover beans with water, by about an inch or more. Set aside for 8 hours to soak.
- 2
3 hours before beans are done place ham hocks in a pot, cover with water.
- 3
Bring hocks to a boil, cover, turn down to a simmer. Check water level periodically to add more if required. If using fixed ham, do not do these hocks steps.
- 4
When hocks have simmered for 3 hours, pull hocks out, place on a plate to allow to cool.
- 5
Place soaked beans in large pot. Add 8 cups of hock broth and water to bring it to 8 cups.
- 6
Bring beans to a boil, turn down heat to a simmer, cover. Stir ever 10-15 minutes
- 7
After hocks cool down, remove bones, shred/chop meat and skin to bit sized pieces.
- 8
After beans have simmered 1 1/2 hours)
- 9
Chop one large onion (yellow or sweet is what I usually use), add to beans, stir
- 10
Adds ham hocks or if using diced ham to beans, stir
- 11
If using a premixed add season packet. Or add spices in ingredients list, not both!
- 12
Simmer for 30 minutes, serve
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