Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

This is a really great soup for gatherings. From Fabulous Fat-Free Cooking.

Ingredients Nutrition


  1. In large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over med-high heat. Reduce the heat to med-low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes.
  2. Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. Defat the Stock.
  3. Wash the pot with soapy water and rinse. Return the stock to pot.
  4. Add the beans, onions, celery, carrots, red peppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over med-high heat and bring almost to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the beans are tender.
  5. Transfer 4 cups of the soup to a blender or food processor. Puree, then stir back into the soup. If the soup is not thick enough, continue pureeing in 1-cup batches until the soup is the desired consistency. (May also use a hand blender in this step.) Stir in the reserved ham. Season to taste with the hot-pepper sauce.
Most Helpful

Used this as a starting point but also added some green ben, corn and tomatoes and a little bow tie pasta.

jane49423 March 11, 2011

oh this is really good, I had a small ham in my freezer for a long time and wanted to use it up, used my The Best Creole/Cajun Seasoning Mix I did increase to well over 2 tablespoons, and also added in 2 teaspoons dried chili flakes my DS loves spicy food! also I increased the garlic to 6 large cloves, great recipe, thank you for sharing Grumpychef!

Kittencal@recipezazz January 08, 2009