Southern Ham And Bean Soup -- Version 2

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Onion - diced (large)
2		Celery - diced
2		Garlic - minced
1		Bell pepper - diced (small)
2		Smoked ham hocks
1 1/2 lbs	681g / 24oz	Ham - diced
1 tablespoon	15ml	Fresh ground black pepper
2 cups	474ml	Chicken stock - homemade
4		Bush's navy beans - (16 oz)
1		Tomato sauce
2		Potatoes - diced and parboiled (medium)
1 teaspoon	5ml	Worcestershire sauce
1		Rot-tel tomatoes
		Salt
		Tabasco sauce

Recipe Instructions

Boil ham hocks in chicken stock until tender. Remover meat from skin and bones -- reserve meat and stock.

Heat oil in a large cast iron pot -- brown diced ham in oil -- remove and reserve.

Add and saute onion -- bell pepper -- celery -- garlic -- and ham until veggies are tender. Return reserved ham and hock meat to the pot.

Place remaining ingredients into the pot with enough chicken stock to thin lightly -- and cook for 1 hour.

Best served with a good bacon cornbread.

Source:
"Wenonah's Pantry", Bryan, TX

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.