Ham Hock Soup

2011-07-05
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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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.

Ingredients

  • 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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Recipe Comments

Comments (2)

  1. posted by Pamela on July 5, 2011

    Kristin, This sounds so soooo good!!!! It’ll be a test for me not to want to but any pinto or navy vean’s in with the ham hock’s tho!! LOL!!!! One of my favorite foods I had to give up……BEANS!!!! I grew up on Bean’s and Ham Hock’s and Johnny Cake!!! sooooooo goooooooood!!!!! I won’t slip, promise!!!! As good as it wood taste, it would’nt be worth the misery that would come with eating it now, besides starting over for 30 day’s again!!!! Going to store today for my cat/kid Sissy food….will ow have to buy swiss chard and ham hock’s. Such an inexpensive meal too!!! Thank you for sharing your recipe!!! :) Pamela xx

  2. posted by Paleogrannyp on July 5, 2011

    If you are okay with some additional root vegetables, add a couple of peeled, sliced or diced parsnips. They will add some of the texture and “bite” that we were accustomed to with the beans, without the gastric distress. And they soak up the flavor, too. Now that I think about it, I bet my new favorite vegetable–kohlrabi-would work in this recipe, as well!

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