"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ham & Bean Vegetable Soup Recipe

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This recipe for Ham & Bean Vegetable Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis & Jo Ann Lamb
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb dry navy or small white beans (2 1/2 cups)
8 cups water
1 1/2 lbs meaty smoked pork hocks (ham hocks)
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, chopped (1 cup)
2 stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
Several dashes bottled hot pepper sauce

Directions:
Directions:
Rinse beans. In 4-qt Dutch oven combine beans and water. Bring to boil; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour or let soak overnight in a covered pan. Do not drain.

Bring beans and liquid to boiling. Add smoked pork hocks. Reduce heat; cover and simmer for 1 hour or until beans are nearly tender. Remove pork hocks. When hocks are cool enough to handle, cut off meat and coarsely chop. Discard bones. Return meat to pan. Add remaining ingredients.

Cover and simmer 30 minutes or until vegetables are tender. Season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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