Ham Hock Bean Soup Bon Appetit at Sophia Hoff blog

Ham Hock Bean Soup Bon Appetit. Bring to a boil over high heat, then lower heat to maintain a gentle simmer. Add chopped vegetables, season generously with salt and. Using same spoon, transfer carrots and onion to a blender or food processor. Return the meat to the soup, along with the cubed ham. Place navy beans into a dutch oven with 8 cups water; Cook for 20 minutes, then add the salt. Cover and cook until ham hocks are tender, about 1 hour. Heat a dutch oven over medium heat for about 3 minutes or so, until it’s nice. Remove the ham hocks, and cut the meat from the bones. Cover and let stand until beans are softened, about 5 hours. Pulse carrots, leek, and garlic in a food processor until finely chopped. Add the dried beans and all the remaining soup ingredients except the cubed ham. Rinse beans and return to the dutch oven. Using a slotted spoon, transfer ham hock to a cutting board; In the same dutch oven, add remaining 2 1/2 quarts (1.9l) water, along with thyme, parsley, bay leaf, and ham hocks.

Bean soup with smoked pork hocks
from planetofcrepes.blogspot.com

Remove the ham hocks, and cut the meat from the bones. Using a slotted spoon, transfer ham hock to a cutting board; Cook for 20 minutes, then add the salt. Place navy beans into a dutch oven with 8 cups water; Add chopped vegetables, season generously with salt and. Let sit until cool enough to handle, then pull meat from bones. Return the meat to the soup, along with the cubed ham. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Cover and let stand until beans are softened, about 5 hours. Heat a dutch oven over medium heat for about 3 minutes or so, until it’s nice.

Bean soup with smoked pork hocks

Ham Hock Bean Soup Bon Appetit Transfer vegetables to a small heatproof bowl; Using a slotted spoon, transfer ham hock to a cutting board; Bring to a boil over high heat, then lower heat to maintain a gentle simmer. Return the meat to the soup, along with the cubed ham. Boil for 2 minutes, then remove from the heat. Cover and let stand until beans are softened, about 5 hours. Transfer vegetables to a small heatproof bowl; Cook for 20 minutes, then add the salt. Let sit until cool enough to handle, about 5 minutes. In the same dutch oven, add remaining 2 1/2 quarts (1.9l) water, along with thyme, parsley, bay leaf, and ham hocks. Cook until the beans are tender, on high for five to six hours or on low for eight hours. Remove pot from heat and transfer ham hocks to a cutting board. Add chopped vegetables, season generously with salt and. Add the dried beans and all the remaining soup ingredients except the cubed ham. Using same spoon, transfer carrots and onion to a blender or food processor. Heat a dutch oven over medium heat for about 3 minutes or so, until it’s nice.

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