Ham Hock And Sausage Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 14 |
|
Mrs. Chard's Almanac Cookbook: Hollyhocks & Radishes Ingredients:
2 ham hocks |
2 cups dried beans (your choice), well-rinsed |
2 onions, chopped |
1 bunch celery, chopped (leaves and all) |
2 cups canned whole tomatoes, broken up |
12 carrots, chopped |
1-2 cups chicken broth |
1 teaspoon basil |
1 tablespoon salt |
1/2 pound smoked polish sausage, thinly sliced |
2 zucchini, coarsley chopped (optional) |
1 pint sour cream |
fresh parsley,chopped |
Directions:
1. Place ham hocks, beans, onions, and celery in a large kettle. Add water to barley cover. Bring to a boil then immediately lower heat. Simmer, covered, until bean are tender; about 2 1/2 to 3 hours.
2. Remove ham hocks and set aside. Add tomatoes and carrots to soup, along with broth and seasonings. Simmer, covered, 15 minutes. During that time, remove meat from hocks, discarding all fat.
3. Skim as much fat from soup as possible. (If making ahead chilling will make the job easier.) Return meat to soup, along with sausage and zucchini. Simmer 5 minutes.
4. To serve, top each steaming bowl of soup with a good dollop of sour cream and chopped parsley for color.
|
|