WHITE BEAN AND HAM HOCK SOUP WITH ARUGULA AND CORN BREAD CROUTONS
Steps:
- Make soup:
- Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
- Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
- Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
- Make croutons while soup simmers:
- Preheat oven to 375°F.
- Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
- Prepare soup for serving:
- Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
- Serve soup topped with croutons.
CORN SOUP WITH POTATOES AND SMOKED HAM
Provided by Douglas Rodriguez
Categories Soup/Stew Onion Potato Appetizer Sauté Low Cal Ham Corn Bell Pepper Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
CORN AND HAM SOUP
This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day.
Provided by JackieOhNo
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, combine all ingredients except cream. Bring to boil. Reduce heat. Simmer, covered, 15 minutes.
- Stir in heavy cream. Heat through, but DO NOT BOIL.
- Garnish with whipped cream and chives, if desired.
Nutrition Facts : Calories 399.7, Fat 26.5, SaturatedFat 14.9, Cholesterol 99.7, Sodium 1601, Carbohydrate 27.6, Fiber 3, Sugar 4.5, Protein 16.8
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