Old Fashioned Bean and Ham Soup

Recipe by angie_pangie
READY IN: 3hrs 20mins
YIELD: 1 cup




  • Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
  • Add 8 cups of water. Bring to boiling and reduce heat.
  • Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
  • Alternatively, 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.).
  • Drain and rinse beans.
  • Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
  • Bring to a boil and reduce heat.
  • Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
  • Check 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.
  • Remove from heat.
  • Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
  • Add salt to taste if your pork isn't very salty.
  • Top with red onion, if desired.
  • To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.