Southern Ham and Bean Soup

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Recipe summary

Recipe courtesy of Stuart Carpenter.

Ham Hocks and Ro-Tel tomatoes are what distinguish this from "Yankee-Style" Navy bean Soup. If you can't find the Ro-Tel brand of tomatoes, substitute regular canned tomatoes and a small can of Ortega Green Chiles. Any other canned White Beans will do, should Bush's not be available. Delicious!

Preparation time:
Cooking time:
Yield: 6

Ingredients

1 teaspoon vegetable oil
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 small bell pepper, diced
2 smoked ham hocks
1 1/2 pounds ham, diced
1 tablespoon fresh ground black pepper
2 cups chicken stock, homemade
4 4 ounce cans Bush's navy beans
1 1 ounce can tomato soup
2 medium potato, diced, and, parboiled
1 teaspoon Worcestershire sauce
1 can Ro-Tel tomato
salt
tabasco sauce

Directions

Boil ham hocks in chicken stock until tender. Remove meat from skin and bones, reserve meat and stock.
Heat oil in a large cast iron pot, brown diced ham in oil, remove and reserve.
Add and sauté onion, bell pepper, celery, garlic and ham until veggies are tender. Return reserved ham and hock meat to the pot.
Place remaining ingredients into the pot with enough chicken stock to thin lightly, and cook for 1 hour.
Best served with a good bacon cornbread.