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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Robin's Bean and Hamhock Soup Recipe

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This recipe for Robin's Bean and Hamhock Soup is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups mixed dry beans*
3 to 4 lbs. ham hocks (or shanks)
2 qts. homemade chicken broth
2 qts. water
2 28-oz cans whole tomatoes, undrained
1 large or 2 medium chopped onions
1 - 2 tsp. ground pepper
3 tsp. or more fresh garlic, minced
4 T. or more fresh lemon juice
3 or 4 tsp. chili powder
Directions:
Directions:
Rinse beans, cover with water, and soak overnight.

Rinse and drain beans and add them to a large stockpot with ham hocks, 2 quarts chicken broth and 2 quarts water. Simmer for 3 to 4 hours.

Remove ham hocks, cool, and chop meat.

Add back into the beans the following: meat, chopped onions, garlic, lemon juice, tomatoes, pepper, and chili powder.

Cook for another hour or two. Adjust seasonings and add salt if necessary.

Serve with corn bread.
Personal Notes:
Personal Notes:

Choose from any combination of navy beans, lentils, limas, great northern, pinto, kidney, black-eyed peas, split green peas, or black beans. I use a combo of all of them.

You can use 4 qts. of water instead of using chicken broth, but the chicken broth makes this a more flavorful, hearty soup. Sometimes I use all chicken broth if I have enough onhand.

 

 

 

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