The weather definitely has changed around here—thank heavens! Our very long, very hot, dry and smoky summer is officially in our rear view mirror. That means it’s time to think about comfort foods. For me, that means soup.
I am an everything-but-the-kitchen-sink kind of soup enthusiast. Last night’s meal was inspired by finding a great deal on smoked ham hocks and a package of dried beans in the cupboard—the sixteen-variety-soup-mix type. (Cool thing about this kind of dried beans is you don’t have to soak overnight.)
Here’s the recipe. It’s super simple, not super fast. I didn’t start early enough in the day to use the slow cooker, but the smell of this simmering on the stove all afternoon was definitely a plus.
Start the beans. Follow the directions on the bag: add beans to 6-8 cups hot water. Heat, boil for five minutes, then set aside and let soak for 1 hour.
Start the body of the soup. Chop 2 medium onions and peel four cloves of garlic. Add ham hocks to pot. Cover with water and set on medium heat to boil for several hours.
Squish the soften garlic cloves with the back of a spoon. Add the beans when they are done soaking.
An hour or two before serving, pull out the ham hocks and cut the meat to bite-size pieces. Discard bones and return meat to the soup.
Add chopped carrots, celery, or anything you need to use up. (In my case, leftover green beans, leftover sweet potato, and a bit of chard from my garden.)
Add beef or chicken broth or water for desired consistency. Simmer until ready to serve.
Given the salty flavor of the ham hocks, the only seasoning I added was pepper.
Serve with bread, crackers or cornbread.
How’s that for simple? Do you have a favorite soup? I’m always looking for new recipes. Feel free to share on my DebraSalonenAuthor Facebook page.
Have a great weekend!
I’m reading the first book in this awesome boxed set by C.J. Carmichael. I’m so hooked! The heroine’s father! What’s up with this man? Grr.