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Ham Hock & Bean Soup Recipe
|Navy beans||1 Pound (Small Ones)|
|Bay leaf||1 Large|
|Red pepper||1 Small, crushed|
|Garlic||1 Clove (5 gm), peeled|
|Small carrot||1⁄2 Cup (8 tbs), diced|
|Diced celery||1 Cup (16 tbs)|
|Onion||1 , chopped|
Serving size: Complete recipe
Calories 5309 Calories from Fat 2659
% Daily Value*
Total Fat 296 g455.3%
Saturated Fat 85 g424.8%
Trans Fat 0 g
Cholesterol 659.6 mg
Sodium 1594.2 mg66.4%
Total Carbohydrates 378 g126.1%
Dietary Fiber 122.3 g489.3%
Sugars 48.7 g
Protein 311 g621.2%
Vitamin A 496.2% Vitamin C 309.4%
Calcium 86.2% Iron 160.7%
*Based on a 2000 Calorie diet
When meat falls off bone, lift hocks from liquid, remove outer rind and rest of meat.
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.