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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 16 |
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The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables. Ingredients:
2 pounds smoked ham hocks |
4 medium carrots, sliced |
1 cup thinly sliced celery |
1 medium onion, chopped |
8 cups water |
2-1/2 cups diced unpeeled red potatoes |
1 cup each frozen corn, peas and cut green beans |
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted |
1/4 teaspoon pepper |
Directions:
1. Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
2. Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through. Yield: 14-16 servings (4 quarts).
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