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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 7 |
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Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. I always make up a soup recipe as I go along, Erin writes from Bothell, Washington. My husband, who doesn't usually care much for soup, really likes this one. Ingredients:
3/4 cup dried navy beans |
1-1/2 pounds smoked ham hocks |
6 cups water |
4 celery ribs, sliced |
4 carrots, halved and sliced |
1 large onion, chopped |
1 cup fresh green beans, cut into 1-inch pieces |
1 can (14-1/2 ounces) diced tomatoes |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons dried basil |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon dried oregano |
1/4 teaspoon each dried thyme, white pepper and liquid smoke |
1/8 teaspoon cayenne pepper |
2 cups chopped cabbage |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2. In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup.
3. Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender. Yield: 7 servings.
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