This hearty bean soup is flavored with
ham hocks and packed with vegetables and spices.
Bean and Bone Soup
1 ham hock
8 cups cold water
1 1/2 cups dry white beans, rinsed and sorted
1 1/2 teaspoons salt
1 bay leaf
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed dried marjoram
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled and chopped
- Place ham hock* into a large saucepan;
add cold water and heat to boiling, skimming the surface if necessary.
Add beans, salt, bay leaf, white pepper, thyme and marjoram.
Cover and simmer for 2 hours or until beans are tender.
- Remove ham hock from pot and separate
meat from bone. Return meat to pot along with onions, celery
and carrot. Cook 30 to 40 minutes longer. Discard bay leaf before
Makes 8 servings.
*Ham hocks are the lower portion of a hog's
hind leg. Cured or smoked ham hocks may be easier to find and
will give the soup a smoky flavor.