TRACY'S TREASURED RECIPES
Tracy says ENJOY!

Ham and Bean Soup

tracys treasured recipes
 
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 small bell pepper, diced
  • 2 smoked ham hocks
  • 1 1/2 pounds ham, diced
  • 1 tablespoon fresh ground black pepper
  • 2 cups chicken stock, homemade
  • 4x4 ounce cans Bush's navy beans
  • 1x1 ounce can tomato soup
  • 2 medium potato, diced, and, parboiled
  • 1 teaspoon Worcestershire sauce
  • 1 can Ro-Tel tomato
  • salt
  • tabasco sauce

tracy's treasured recipe
 
  1. Boil ham hocks in chicken stock until tender. Remove meat from skin and bones, reserve meat and stock.
  2. Heat oil in a large cast iron pot, brown diced ham in oil, remove and reserve.
  3. Add and sauté onion, bell pepper, celery, garlic and ham until veggies are tender. Return reserved ham and hock meat to the pot.
  4. Place remaining ingredients into the pot with enough chicken stock to thin lightly, and cook for 1 hour.
  5. Best served with a good bacon cornbread.

HOME