Prep 10 mins
Cook 3 hrs
This recipe is a combination of two different bean soup recipes. I always use the quickcooking method to soak my beans since I have very little patience, but over-night soaking probably leaves the beans with a slightly better texture.
- Soak beans overnight or by the "quicksoak method" as listed on the back of most bags of beans.
- Drain the beans and place in large pot with 2 quarts of water.
- Add the ham hock and bacon and bring to a boil.
- Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
- Remove hamhock and shred meat from the bone, returning meat to the pot.
- Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.
Iused most of your instructions and ingredients so am posting my review with this recipe after researching hocks. While I quick soaked the beans for an hour, I put the fresh pork hock in water to boil in another pot. Then I skimmed and added in the drained beans, plus the onion,minced garlic, tomatoes and cooked for another hour. I removed the hock to cool and added 2 cups beef broth, couple cups of chopped cabbage, 3 carrots and 3 celery diced and left that to simmer while I went out for snowshoe in the backfields for an hour. Then I removed the meat from the bone and chopped small and added back to soup plus 4 small potatoes diced and simmered another half hour. Served with a nice hedgehog bread bought from a local farmers market. Please feel free to add spices according to taste but this tasted great with all the fresh flavors of the vegies. A great way to clean out the vegies in the fridge.
My husband loved this! It was very easy to follow.
Geat soup. I had a leftover ham bone from a shank cut and some extra ham so used that instead of ham hock. I didn't have any bacon so just omitted. The only other change was that i used 1 quart of home canned tomatoes. Very nice texture and flavor. Thanks.