|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 10 of 420 for ham hock soup
Rinse the beans ... a large meaty ham bone or ham hocks, onions, celery, ... back to the soup. Add potatoes ... to the soup during the last 15 minutes.
Rinse split peas ... water in large soup pot or slow ... to boil. Add ham bone, celery, 1 ... tablespoons parsley. Heat through, and serve immediately. .
This recipe was ... be good, the soup will not be ... bread and freshly grated Parmesan cheese as an option. This soup tastes even better the next day!
Wash and pick ... and simmer until soup is desired consistency. ... needed. Some beans absorb more water than others based on how long they've been stored.
Pick peas and ... with water with ham hock, chopped celery, ... cool. Cut meat off bone and return to soup, add a little more water if soup becomes thick.
In large pot put ham hocks, onions, lima ... hocks are tender. Slow cook. Last 2 hours add cabbage, potatoes and peas. Serve with favorite rolls or bread.
Place ham hocks in large kettle; ... and add to soup. I always ... bones; cut ham in bite size pieces and heat in soup. Season to taste with salt and pepper.
In a pot, ... the bowl, ladle soup beans on top, let it soak into the dumplings. (It will be crispy like a cracker but with the taste of cornbread.) Enjoy!
Combine all beans. ... for French Market Soup. Yield: 14 ... stirring occasionally. Remove ham hock from soup. Remove ... return to soup. Yield: 2 1/2 quarts.
Soak beans overnight; ... beans, onion and ham or ham hocks in 2 quarts ... ingredients and simmer for at least 1/2 hour. Clean meat from ham hock and add to soup.
top of page