Smoked Ham Hock & Mixed Bean Soup
October 08, 2011
"Plan ahead there is an 8 hour soaking time for the dried beans"
- Serving Size: 1 (562.1 g)
- Calories 310.4
- Total Fat - 13.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 80.1 mg
- Sodium - 2909.5 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 4 g
- Sugars - 6 g
- Protein - 31.4 g
- Calcium - 81.9 mg
- Iron - 3.2 mg
- Vitamin C - 20.2 mg
- Thiamin - 1.5 mg
Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.
Heat a large Dutch oven over medium-high heat.
Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).
Add onion and cook for about 3 minutes or until almost softened.
Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.
Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.
Remove ham hock from pan; cool slightly.
Remove ham from bone; finely chop and return meat to pan.
Discard bones, skin and fat, then discard bay leaf.
Season with salt and pepper to taste.
Tips & Variations
No special items needed.