14-Bean and Ham Hock Soup

9 12 2008
The finished product

The finished product

14-Bean and Ham Hock Soup


2 cups Bob’s Red Mill 13-Bean soup beans

2 cups Anasazi Beans

3 ham hocks

2 bay leaves

6 carrots, peeled and chopped

5 stalks celery, chopped

1 onion, chopped

2 cloves garlic, crushed

2 tsp Savory

1/2 tsp thyme

10 whole cloves

1 tsp marjoram


Put beans in a pot with enough water to cover them, add 1 bay leaf. Bring to a brisk boil over high heat. Turn heat down to medium and let beans simmer 20 minutes. In the mean time, chop the vegetables and set aside. After the beans have simmered 20 minutes, remove from heat, pour into a colander, and rinse with warm water. Put beans back in pot, add chopped vegetables, second bay leaf and spices. Put ham hocks in on top, cover contents of pot with water, bring to a boil, and turn back down to a simmer. Let simmer, adding more water as necessary for about 8 hours, or until beans are soft. When beans are soft, remove from heat. Carefully using a slotted spoon, remove ham hocks (including skin and bone) from soup and either discard or freeze for use in stock later). Ladle soup into bowls, enjoy with fresh hot rolls.

Makes 8 large servings, or 16 small servings.

Dry Beans

Dry Beans

About to simmer inthe crockpot

About to simmer inthe crockpot


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