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Robin's Bean and Hamhock Soup Recipe

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This recipe for Robin's Bean and Hamhock Soup, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Sunday, January 25, 2009


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

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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