Prep 2 hrs
Cook 0 mins
Delicious meaty soup that keeps me and the hubby warm during the winter, makes great left overs and is really cheap and healthy for you!
- 4 packaged ham hocks
- 1 1⁄2 cups of dry beans (I prefer pinto beans or navy beans)
- 3 large red potatoes, diced
- 2 large carrots, chopped
- 1 large onion, diced
- 1 chicken bouillon cube
- salt and pepper
- .In a crock pot let the beans sit on low in water for about an hour till they are a little soft (make sure they are not to soft, they should still not be edible!).
- Place thawed ham hocks and beans into a large cooking pot and fill the pot half way with water and turn the heat on medium-medium high heat. Let it start to boil and make sure to stir every now and then (the beans like to stick to the pot.
- When it's boiled for about 10 minutes place in potatoes and let boil till the potatoes start to soften.
- After the potatoes have started to soften throw in the the carrots and onions and stir in the chicken bouillon cube.
- Let boil another 20 or 30 minutes then add salt and pepper to taste, and let the heat down to low.
- Warning! If you don't turn the heat down or off the beans will turn the whole soup into mush!
- With a sharp knife and a pair of tongs, grab the ham hocks (warning hot!) and start cutting off the good meat from the bone (I always leave in a little bit of fat for taste, not for eating though). Careful these suckers are slippery so use a cutting board. Discard bones once the meat has been removed (or give them to your dogs as a treat).
- Once the meaty chunks have been stirred in you can serve hot with cornbread! YUM!