3 hrs 20 mins
This is the stuff I grew up on; beans, ham and lots of flavor. Serve it with cornbread and it makes the perfect winter soup.
My Private Note
Units: US | Metric
- 1Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
- 2Add 8 cups of water. Bring to boiling and reduce heat.
- 3Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
- 4Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
- 5Drain and rinse beans.
- 6Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
- 7Bring to a boil and reduce heat.
- 8Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
- 9Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
- 10Remove from heat.
- 11Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
- 12Add salt to taste if your pork isn't very salty.
- 13Top with red onion, if desired.
- 14To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.
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Nutritional Facts for Old Fashioned Bean and Ham Soup
Serving Size: 1 (629 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 57.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 126.0 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 0.3 g
- Sugars 1.0 g
- Protein 4.2 g
The following items or measurements are not included:
smoked pork hocks