WHITE BEAN AND HAM HOCK SOUP

 

If you have leftover ham or ham hocks, you will enjoy adding them to create this tummy yummy soup.

 

A medium package. Of dried Northern beans

3 to 4 Meaty-ham hock shank

1 small diced white Onion

Enough water to cover the beans

Salt & pepper, to taste

1/3 Cup Of Light brown sugar

 

The first thing I did was sift the beans for stones, and then I washed them in cold water.

In the crockpot, I put the rinsed beans, onion, sea salt, and pepper and the ham shanks hocks or ham, which I had previously sliced into big bits. Then I poured in enough water to cover the beans by about 2 inches. This recipe should give 6 to 8 cups. After that, I covered and simmered at low-high heat for about 120 minutes, then decreased to low and cooked for another 4 to 5 hours, or until the beans were soft.

After that, I pulled the ham shanks or hocks, removing all of the meat.

After that, I transferred the meat to the crockpot and added the brown sugar.

Depending on the thickness or thinness of the beans, I found it quite advantageous to drain roughly 1 cup of the fluid before applying the brown sugar, and I gently blended everything together.