Ham and 15 Bean Soup

"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."
 
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photo by GotBoxer photo by GotBoxer
photo by GotBoxer
Ready In:
3hrs 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. karen in tbay
    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.
     
  2. cnicolek2003
    My husband loved this! It was very easy to follow.
     
  3. klbigsby
    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.
     
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RECIPE SUBMITTED BY

<p>I live in a suburb of Des Moines with my wonderful husband, two children, a Boxer and a neurotic Golden Retriever. Every day I am reminded of how blessed I am when I have one of the five of them gazing at me longingly wanting something I have just cooked! <br />It was my DH that taught me how to cook when we first got married (I think he was tired of my mantra If it can't be cooked in a toaster <br />or a microwave in 60 seconds or less - I'm not making it!) <br />I turned out to be an eager student and he was a VERY patient teacher. Little did he know that for the next 13 years he was going to have to put up with endless nights of Food Network, cookbooks spilling out of every bookcase, and me chasing him through the house trying to stick a fork or spoon in his mouth saying Here - try this!. <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
 
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