Ham Hock and Bean Soup Recipe
Ingredients
| 1 pound Great Northern or navy beans, rinsed and sorted | ||
| Water | 8 Cup (16 tbs) | |
| 4 cups vegetable cooking liquid, broth, or other flavorful liquid on hand | ||
| Ham hock | 1 1 pound, smoked | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Salt | 1 To taste | |
| black pepper | 1 | |
Directions
Soak beans overnight in water.
Combine soaked beans and liquid with well-flavored broth and ham hock in a large soup kettle or Dutch oven.
Bring to boil, reduce heat and simmer, covered, for 2 hours.
Add onion and celery and continue to simmer 1 hour.
Remove ham hock and slice off meat into bite-sized pieces.
Discard bone.
Return meat to soup.
If desired, mash beans slightly.
Taste and correct seasonings.
Combine soaked beans and liquid with well-flavored broth and ham hock in a large soup kettle or Dutch oven.
Bring to boil, reduce heat and simmer, covered, for 2 hours.
Add onion and celery and continue to simmer 1 hour.
Remove ham hock and slice off meat into bite-sized pieces.
Discard bone.
Return meat to soup.
If desired, mash beans slightly.
Taste and correct seasonings.
Chef
