Navy Bean and Ham Hock Soup | Just A Pinch Recipes
Directions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves,...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- - 4 (1/2-pound) ham hocks, scored
- - 3 tablespoons olive oil
- - 1 cup minced yellow onions
- - 1/4 cup minced celery
- - 1/4 cup minced green bell pepper
- - 1/2 teaspoon crushed red pepper flakes
- - 1/4 teaspoon dried mexican oregano
- - 1/4 teaspoon dried thyme leaves
- - 2 bay leaves
- - 1 tablespoon minced garlic
- - 1 pound navy beans, rinsed, picked over, soaked overnight and drained
- - 8 cups chicken stock
- - 1 teaspoon salt
- - 1/4 cup minced parsley
- - 1/2 cup minced green onions
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