Ham and Lima Bean Soup
Ham hocks are often used to add a smoky, savory flavor to bean dishes and soups. Try this basic recipe with more vegetables and different beans for variety.
1 ham hock
4 onions, quartered
1 clove garlic, crushed
3 celery ribs, chopped
3 carrots, peeled and sliced
4 (16-ounce) packages frozen baby lima beans
1/2 teaspoon salt
- Place ham hock in a stockpot with enough water to cover; add onions and garlic. Simmer 1 hour.
- Add celery and carrots; simmer 1 hour more or until ham hock is tender.
- Remove ham hock from pot, let cool and remove meat from bone. Discard bone and return meat to pot. Add lima beans; cook, uncovered, for 1 hour. Season with salt if needed.
Makes 10 servings.