Smoked Ham Hock & Mixed Bean Soup
Recipe: #328
October 08, 2011
Categories: Beans, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Non-Dairy, more
"Plan ahead there is an 8 hour soaking time for the dried beans"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Sort and wash beans; place in a large Dutch oven.
Step 2
Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.
Step 3
Heat a large Dutch oven over medium-high heat.
Step 4
Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).
Step 5
Add onion and cook for about 3 minutes or until almost softened.
Step 6
Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.
Step 7
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.
Step 8
Remove ham hock from pan; cool slightly.
Step 9
Remove ham from bone; finely chop and return meat to pan.
Step 10
Discard bones, skin and fat, then discard bay leaf.
Step 11
Season with salt and pepper to taste.
Tips
No special items needed.