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.

Take Care of You,