Ham and Bean Soup

by Collette White | 19 August, 2019

Good Morning friends! I hope this finds you all well. As promised last week here is my ridiculously easy and incredibly delicious soup recipe using Ham hock. Before now I had never cooked with ham hock, I am glad I tried it. My family devoured this soup … I hope yours do too! Let me know!

Ingredients

1 ½ cups white beans – soaked overnight *

3 large carrots – peeled and diced

2 large brown onions – diced small

2 stalks celery – sliced 1cm pieces

1 large swede – peeled and roughly diced

3 cloves garlic – crushed

½ tblspn dried thyme leaves

good pinch pepper

300ml passata

1-1.2kg ham hock

2 ½ litres water

Method

Place all the ingredients in a large slow cooker – in the order listed.

Cook on low for 8-9 hours or high for 4-5 hours. Turn the ham hock over once during this time if you can (completely fine if not).

Remove ham hock from the slow cooker and place on a tray. Shred / remove all the ham from the hock and place it back into the slow cooker. Stir through.

Serve immediately.

Serves 6-8

Notes

SOAK BEANS FIRST: You need to soak beans for 12-24 hours to remove dirt and toxins from the beans and to prevent getting sick from this. To soak, simply pop them into a bowl and cover well with water and 1 tablespoon of apple cider vinegar (optional) for 12-24 hours (24 is best). You must discard the water the beans soak in and rinse in clean water before using.