NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
HAM HOCK AND LENTIL SOUP
Steps:
- In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
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Servings 6-8Total Time 3 hrsEstimated Reading Time 1 min
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- Heat oil or fat in a large saucepan over medium heat. Add onion and stir occasionally until tender (3-5 minutes). Add stock or water, ham hock, carrot, celery, turnip, garlic and spices, and bring to the boil. Reduce heat to low, cover and simmer, adding more water as necessary to keep ham hock just covered, until meat is very tender (about 2 hours). Add pumpkin and cook for 10 minutes, then add zucchini, and simmer uncovered until vegetables are tender and meat is falling from the bone (15-20 minutes).
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