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.

Ham and Lima Bean Soup

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

1. Place ham hock in a stockpot with enough water to cover; add onions and garlic. Simmer 1 hour.
2. Add celery and carrots; simmer 1 hour more or until ham hock is tender.
3. 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.