Prep 10 mins
Cook 2 hrs 30 mins
This is an old Mennonite recipe the women in my family have always made for holidays. The title kind of sounds plain (my boyfriend was scared the first time I made it - he imagined a bowl full of green beans and broth), but the Mennonites are kind of known for brevity. I also add tons of cider vinegar, but have learned that most people like it without. Also, to save time, I've used frozen hash browns instead of the potatoes, as they don't really have to cook.
- 1 1⁄2 lbs ham hocks
- 8 sprigs parsley
- 1 small onion, minced
- 1 1⁄2 cups potatoes
- 1⁄2 cup light cream (or milk)
- 2 teaspoons salt
- 7 whole allspice
- 4 sprigs summer savory (or 1 tsp dried)
- 4 cups green beans (fresh or canned)
- 1 tablespoon butter
- Place ham bone in soup kettle and cover with water.
- Put allspice, parsley, and summer savory in cheesecloth bag and put in kettle.
- Simmer 2 hours.
- Remove ham hocks/bones and peel as much meat off as you can. Discard the bones, keep the meat.
- Add onion, potatoes, and beans.
- Cook until vegetables are tender (about 20-30 minutes).
- Remove spice ball.
- Add cream, butter, and salt just before serving.
We have a similar family recipe (low German Mennonite). It has carrots and the summer savory, uses 2T. sour cream for the dairy, and has different proportions on the potatoes and beans. Serious comfort food.