Ham-and-Bean Soup


1 pound dry, small white beans
1-1/2 pounds ham hock
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups peeled, diced potatoes
1 cup chopped carrots
salt and pepper, to taste


Soak beans overnight; drain. Add 10 cups fresh water, ham hock, onion, and garlic. Cover and simmer 1-½ hours. Add vegetables and simmer for another hour. Remove ham hock, cool, and cut any remaining meat from bone, returning the meat to the soup. Season to taste. Leftovers freeze well.


Makes 6 servings.

Leave a Comment