|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 33 for lentil soup ham hock
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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.
Divide into fourteen ... minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.
Combine and divide ... quarts water and ham. Cover and ... 1/2 hours or until beans tender. Add rest of ingredients. Simmer 30 minutes. Stir occasionally.
Wash beans thoroughly. Place beans in soup pot, cover with ... teaspoon salt and ham hock. Bring to ... more chili powder or salt to taste. Serves 6 to 8.
Place beans in ... of water and ham hocks. Bring to ... from bones and return meat to soup. Add remaining ingredients. Cook 1 additional hour. Serves 8.
Rinse lentils. Boil smoked ham hocks, water and ... mixture with lentil soup. Boil and ... hock bones and add to soup. Stir in celery, diced ham and pepper.
Soak lentils overnight. Next morning, ... hours or 5 to 6 hours on high. Before serving, salt, and pepper to taste. This is good served with garlic bread.
Wash beans. Place ... quarts water and ham. Bring to ... heat, simmer 2 hours, stirring occasionally. Add rest of ingredients. Simmer slowly 1 or more hours.
In a large kettle, put package of lentils and cover with ... chopped onion and ham hock. Cook for ... hock, add to soup and discard skin ... eaten until next day.
Beans and other dry ingredients can be soaked several hours or overnight to shorten cooking time. Add more water as soup cooks if needed.
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