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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This wonderful soup is great served with FRIED egg noodles. Try it! this has become a family tradition on Christmas Eve! Ingredients:
ham hocks (2 or 3 sliced if you can get them) |
1/2 chopped onion |
1 medium can diced tomatoes |
1 small can tomato paste (optional) |
2 or 3 sliced carrotts |
2 large or 4 small cans pinto beans (juice and all) |
1 medium can red kidney beans |
penzeys parsley (2-3 t) |
2 1lb pkg grandma's frozen egg noodles (or similiar) |
Directions:
1. Cook ham hocks with enough water to cover. I use a pressure cooker for about 1 hour. If you cook on the stovetop, cook for about 1 1/2 hours, or until the meat falls off the bone.
2. Cool ham hocks and liquid to remove fat and separate meat from fat and bones.
3. Put boneless meat back into the liquid and start to simmer.
4. Add all ingredients to pot and simmer for at least an hour. It is better to simmer as long as you would any good soup.
5. Boil noodles according to package instructions, al dente is best.
6. Heat vegetable oil in large fry pan and drop in drained noodles about 1 deep.
7. After noodles get golden, but not too brown, put in individual soup bowls and spoon in soup over them.
8. Add some nice black pepper and hot sauce if you like!
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