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Bean & Ham Hock soup
Bean & Ham Hock soup

Before you jump to Bean & Ham Hock soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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While it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. If you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many individuals mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by fully loading the dishwasher before commencing a wash cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

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We hope you got benefit from reading it, now let’s go back to bean & ham hock soup recipe. To cook bean & ham hock soup you only need 11 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Bean & Ham Hock soup:
  1. Take 1 1/3 lb dried beans
  2. You need 1 water
  3. Take 1 large onion, chopped
  4. Prepare 3 large Ham Hocks
  5. Use spices
  6. Get 3 tsp salt (more or less to your liking)
  7. Use 1 tsp cayenne pepper (more or less to taste)
  8. Use 2 tbsp chili powder
  9. You need 3 tbsp tomato paste
  10. Use 1 tsp ground black pepper
  11. Take 2 tbsp Italian seasoning mix
Instructions to make Bean & Ham Hock soup:
  1. Cover beans with water, by about an inch or more. Set aside for 8 hours to soak.
  2. 3 hours before beans are done place ham hocks in a pot, cover with water.
  3. Bring hocks to a boil, cover, turn down to a simmer. Check water level periodically to add more if required. If using fixed ham, do not do these hocks steps.
  4. When hocks have simmered for 3 hours, pull hocks out, place on a plate to allow to cool.
  5. Place soaked beans in large pot. Add 8 cups of hock broth and water to bring it to 8 cups.
  6. Bring beans to a boil, turn down heat to a simmer, cover. Stir ever 10-15 minutes
  7. After hocks cool down, remove bones, shred/chop meat and skin to bit sized pieces.
  8. After beans have simmered 1 1/2 hours)
  9. Chop one large onion (yellow or sweet is what I usually use), add to beans, stir
  10. Adds ham hocks or if using diced ham to beans, stir
  11. If using a premixed add season packet. Or add spices in ingredients list, not both!
  12. Simmer for 30 minutes, serve

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