RED PEA HAM HOCK SOUP

Red Pea Ham Hock Soup image

Ham hock soup was another one of my favorites while in Jamaica. Serve as is or with a tablespoon of pure dark Appleton® rum swirled into the soup.

Provided by SUE626

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h55m

Yield 8

Number Of Ingredients 15

Ingredients

3 cups dry kidney beans
water to cover
1 pound smoked ham hocks
1 ½ quarts chicken broth
½ pound sweet potatoes, cubed
½ pound potatoes, cubed
1 large onion, chopped
2 carrots, chopped
2 scallions, chopped
1 Scotch bonnet chile pepper, chopped
2 cloves garlic, crushed
2 teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 (14 ounce) can coconut milk (such as Grace®)

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.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 59.5 g, Cholesterol 42.3 mg, Fat 23.6 g, Fiber 13.7 g, Protein 28.6 g, SaturatedFat 13.5 g, Sodium 1091.7 mg, Sugar 5.4 g