I've never used a ham hock for soup before, and was a bit intimidated; however, it was an inexpensive way to produce a rich, wonderful soup with a TON of flavor.
Ready? Here's what you will need:
- One ham hock (I got mine for about $3.50)
- One package of dry 16 bean soup mix (about $2, less if you get it on sale!)
- 4 or 5 carrots, chopped
- 3 or 4 stalks celery, chopped
- about 20 ounces (give or take) of vegetable stock (chicken would work too)
- Kombu (optional)
- Onion, chopped (optional)
Rinse and soak beans in warm water with a 1 inch strip of kombu for about 2 hours. Kombu usually comes as a dry seaweed product that you can cut into strips. I purchased mine at the local food co-op. Kombu is fantastic because it helps break down the gas causing properties in the beans so that you have less gas. After soaking, rinse beans thoroughly. Put ham hock at the bottom of the crock pot (on low heat) and cover with the vegetable stock. Add beans (with kombu removed), then add the celery and carrots (and onion if so desired) and add more water to cover the beans/etc. Add a sprinkle of Mrs. Dash if desired. I didn't add any salt to this recipe, as my ham hock was smoked and therefore already very salty.
Cook on low for 8 to 10 hours. Then, remove ham hock, and get the meat off of the bones (there isn't a lot, but it is yummy and falling off the bone at this point). Put the meat back in the pot with the soup and toss the hock in the garbage.
If desired, add chopped zucchini, kale, or other soft veggie in the last hour of cooking, so that the soft vegetables do not disintegrate by cooking for too long. Most bean soup mixes come with a seasoning packet; add that if you wish.
There you have it! A gorgeous, tasty soup that is inexpensive and yummy. We will be having ours tonight with fresh baking powder biscuits. What's for dinner at your house?
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