Smoked Pork Hock & Mixed Bean Soup (Crockpot)
Servings
Prep Time
Cook Time
Ready In
Recipe: #4346
January 26, 2012
Categories: Comfort Food, Dinner, Soups/Stews, Beans, Pork, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, High Fiber, No Eggs more
"I have made this using a ham bone and the flavor is not as good, I recommend using a large smoked pork hock, plan ahead the beans must soak for 24 hours, this is started in a pot on top of the stove then transfered to a crockpot or use your stovetop-safe crock pot insert, then just transfer to your crockpot Diced carrots may be added if desired, this soup freezes well. Prep time does not include soaking the beans"
Ingredients
Nutritional
- Serving Size: 1 (155.2 g)
- Calories 252.2
- Total Fat - 18.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 65.8 mg
- Sodium - 995.3 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.9 g
- Sugars - 4.7 g
- Protein - 12.8 g
- Calcium - 82 mg
- Iron - 2.1 mg
- Vitamin C - 11 mg
- Thiamin - 0.2 mg
Step 1
Soak the beans covered in water overnight, then drain and rinse under cold water.
Step 2
Heat oil and 2 tablespoons of butter in a large pot (use enough oil to coat the bottom of your pot — if you have one then can use your stovetop-safe crock pot insert. Add the onions and saute until softened and lightly browned (about 8-12 minutes) Add in garlic, cumin and chili flakes, cooking for an additional 1 minute. Add the chicken stock and beans; bring to a boil.
Step 3
If you are using a stovetop-safe crock pot insert remove the insert from the stove and place it back in the crock pot, otherwise transfer the mixture to your crock pot. Add the pork hock and cook on low setting for 8-10 hours.
Step 4
Remove the pork hock (the meat should fall from the bone) remove any fat then shred the rest and return it to the pot. Season the soup well with salt and pepper.
Tips & Variations
No special items needed.
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