Smoked Pork Hock & Mixed Bean Soup (Crockpot)

12
Servings
10m
Prep Time
8-10h
Cook Time
8h 10m
Ready In


"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"

Original recipe yields 12 servings
OK

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.

Related

ellie

this is a wonderful soup and makes a lot! We made as directed using two ham hocks. Thanks for a wonderful dinner with plenty left to freeze for lunches. Thanks for sharing!

review by:
(1 Dec 2017)

ImPat

Oh what I had for my dinner tonight with some toast was just oh just so delicious thank you Kittencal. I scaled the recipe in half as I had 375 grams of dried berlotti beans as I could not get a bean mix packet which is my preferred for soups like this, my smoked hock weighed in just under 1.1 kilogram and in all took only 8 hours on low to fully cook through both the hock and the beans (at the six hour mark I added an extra cup of stock for even soaking the beans for more than 24 hours they still soaked up more and if I hadn't added the extra chicken stock I think I would have ended up with a stew and also at the 6 hour point the beans were not really cooked though the hock was). I also upped the chilli flake factor for a 1/2 recipe from 1/2 teaspoon to a full teaspoon and must admit it added the kick I like in the broth and overall made for one very delicious dinner thank you Kittencal and oh I am taking a thermos of the soup for lunch tomorrow on our four wheel drive club excursion and in our present chilly weather with a buttered bun I think will go down a treat. Made for Alphabet Soup tag game.

review by:
(18 Jun 2016)