Smoked Pork Hock & Navy Bean Soup
August 29, 2013
"The original recipe is from Emeril Lagasse, I've done a few changes, this is a delicious hearty soup that should be served as a main meal with a loaf of bread on the side."
- Serving Size: 1 (327.6 g)
- Calories 208.9
- Total Fat - 9.1 g
- Saturated Fat - 2.8 g
- Cholesterol - 137.5 mg
- Sodium - 1441.2 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 3.1 g
- Sugars - 4.5 g
- Protein - 21.9 g
- Calcium - 72.8 mg
- Iron - 2.8 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.2 mg
Soak beans in cold water to cover, overnight (8 to 12 hours). Drain beans and rinse well.
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and celery and cook 4 minutes or until softened. Add the garlic and cook, stirring, an additional minute. Add in bay leaves, and thyme.
Add the chicken stock, water, salt, pepper, cayenne and smoked hocks. Bring to a boil; reduce heat to a simmer and cook, partially covered for 1 hour, stirring occasionally. Skim off any fat, as necessary if desired.
Add in the beans then continue cooking for another 2 to 2 1/2 hours or until the beans are tender (The cooking time may vary depending on the beans, but they and the smoked hock meat should be tender when finished.)
Adjust seasonings with salt and pepper, if needed.
Using a potato masher or the flat side of a spoon, gently mash some of the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
Ladle the soup into bowls. Serve with crusty bread slices.
Tips & Variations
No special items needed.