Prep 30 mins
Cook 5 hrs
This is a really great soup for gatherings. From Fabulous Fat-Free Cooking.
- 3 quarts water
- 1 smoked ham hock, with meat attached
- 1 bay leaf
- 1 lb dried navy beans or 1 lb kidney bean
- 2 large onions, chopped
- 2 stalks celery, with leafy tops chopped
- 1 carrot, shredded
- 1⁄2 sweet red pepper, chopped
- 1 cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 -2 teaspoon creole seasoning
- 4 garlic cloves, minced
- hot pepper sauce
- 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.
- 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.
- Wash the pot with soapy water and rinse. Return the stock to pot.
- 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.
- 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.
Used this as a starting point but also added some green ben, corn and tomatoes and a little bow tie pasta.
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!