Ham Hock Soup2011-07-05
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
This recipe became a favorite of ours the first time we tried it. I highly recommend using homemade beef stock if at all possible – it transforms this delicious dish into a complex and epicly hearty meal!
While this recipe takes a while to cook, it\’s very quick to prep. Simply throw the stock and ham hocks into a large pot and heat over medium heat. Chop onions and carrots into large pieces. Chop swiss chard into bite-size pieces, also using the stems. Peel garlic, and cut each clove in half.
Once stock reaches a boil, add all vegetables to pot. Add water if necessary to cover everything. Bring back to a simmer, cover with a lid, reduce heat to medium-low, and slowly simmer for 2 hours.
The ham hocks and stock add a ton of flavor to this soup, so no seasoning is required!
When soup is done, turn off stove and immediately remove ham hocks. Set aside and let cool. When cool to the touch, cut the ham from the bones into bite-size chunks. Place them back in the pot, and the soup is ready to serve.
- 1 quart of beef stock (homemade stock makes all the difference!!!)
- 3 pounds of smoked or cured ham hocks
- 1 large bunch swiss chard
- 2 large white onions
- 4 carrots
- 1 head of garlic
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