Best Ham Hock Soup Recipes

NAVY BEAN AND HAM HOCK SOUP

Steps:

• Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
• Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
• Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
• Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.

SMOKED HAM HOCK AND CABBAGE SOUP

Steps:

• Remove skin from smoked ham hocks.
• In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
• Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
• Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
• Reduce heat and simmer, covered for 1 1/2 hours.
• Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
• Skim some or all fat.
• Remove meat from cooled ham hocks and add back into the soup.
• Add brown sugar. Salt very carefully. Allow to heat fully and serve.
• If you want it a little sweeter, add a little more brown sugar.

HAM HOCK SPLIT PEA SOUP

Steps:

• Preperation Steps:
• Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock. Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock. Let this cool and then taste. **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups. Put cooled stock in refrigerator to allow fat to rise to the top. Skim off as much fat as possible and set aside.
• Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc. Then put them in a pot and add water. Remove any floating debris. Drain and set aside.
• Cooking:
• In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat. Add the onions, carrots and celery and saute till tender.
• Add all the remaining ingredients except the salt and pepper. Reduce the heat and simmer for 45 minutes. Taste. Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.
• Remove the bay leaf.
• Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy. If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.
• Hope you all enjoy.

HAM HOCK AND WHITE BEAN SOUP

Steps:

• Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered.
• In another pan fill with water and add the ham and seasonings. Cook till meat falls off the bone.
• When beans are soft, remove the bones from the ham pot and add pot contents to the beans, including the water and the seasonings in the pan.
• Add the carrots and celery-cook on low till veggies are tender.
• Season with salt and pepper to taste. Add hot sauce at serving.

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.

NAVY BEAN AND HAM HOCK SOUP

Steps:

• 1. Directions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

CROCK POT SPLIT PEA AND HAM HOCK SOUP

Steps:

• Put ham, peas, vegetables, seasonings and stock powder in the pot.
• Pour the can of chopped tomatoes and the water over it all.
• Cover and cook on high for 4-5 hours, on low for 6-7.
• Remove the ham bones and the bay leaf.
• We serve this with lemon wedges: lemon juice on pea soup is delicious.

HAM HOCK, SWEET POTATO & CELERY SOUP

Steps:

• 1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic.
• 2. Toss in all dried herbs, gently fry.
• 3. Remove meat from ham bone & roughly chop, toss meat & bone into pan.
• 4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan.
• 5. Add celery & sweet potato.
• 6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours.
• 7. Add ground black pepper.
• 8. Salt to taste (be careful, ham & bacon bones will vary in saltiness).
• 9. Add a little water if required to keep soup fluid but allow to thicken.

NAVY BEAN HAM HOCK SOUP

Steps:

• Boil ham and water, then simmer 2.0 hrs. Soak beans Take bones out and strain. Separate good meat from fat and bones when cool, Add beans and onion, cook 1 hr till beans are done Add Vinegar add flour gradually as a paste Add sour cream Add potatoes and good meat Cook till potatoes are done

RED PEA HAM HOCK SOUP

Steps:

• Place kidney beans in a bowl with water to cover. Soak 8 hours to overnight. Drain.
• Combine soaked beans, ham hocks, and broth in a large stockpot over medium-low heat. Simmer until beans are tender, 45 minutes to 1 hour.
• Stir sweet potatoes, potatoes, onion, carrots, scallions, Scotch bonnet pepper, garlic, thyme, salt, and black pepper into the stockpot. Let simmer until vegetables are soft, 30 to 45 minutes more. Add coconut milk; simmer soup until flavors are mingled, about 10 minutes more.
• Remove ham hocks and puree soup with a stick blender.

PUMPKIN SOUP WITH HAM HOCK

Steps:

• In a saucepan Combine ham hock, onion, garlic, whole allspice, bay leaves and water. Simmer it for ages = yummo bacon stock. Get rid of the stock flavourings (i.e. the chunky bits) but don't throw out the liquid - that's the start of your soup! Add spuds, pumpkin (I use butternut - peeled & chopped), paprika. Simmer until they're collapsing Puree (hand-held blender is fine)

HAM HOCK SOUP

Steps:

• 1. Melt butter in large stock pot. Cook onion and garlic until onion is starting to become translucent. Add celery, potatoes, carrots, chives and water and stir.
• 2. Add seasonings, stir.
• 3. Add Ham Hocks and simmer, covered, for 3-5 hours.