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Southern Ham and Bean Soup

Food Network Canada
YIELDS
6 servings

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!

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Ingredients

1
tsp vegetable oil
1
large onion, diced
2
stalks celery, diced
2
cloves garlic, minced
1
small bell pepper, diced
2
smoked ham hocks
1 ½
lb(s) ham, diced
1
Tbsp fresh ground black pepper
2
cup chicken stock, homemade
4 4
oz cans Bush's navy beans
1 1
oz can tomato soup
2
medium potato, diced, and, parboiled
1
tsp Worcestershire sauce
1
can Ro-Tel tomato
salt
tabasco sauce
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Directions

Step 1

Boil ham hocks in chicken stock until tender. Remove meat from skin and bones, reserve meat and stock.

Step 2

Heat oil in a large cast iron pot, brown diced ham in oil, remove and reserve.

Step 3

Add and sauté onion, bell pepper, celery, garlic and ham until veggies are tender. Return reserved ham and hock meat to the pot.

Step 4

Place remaining ingredients into the pot with enough chicken stock to thin lightly, and cook for 1 hour.

Step 5

Best served with a good bacon cornbread.

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