This hearty soup can be made in a large slow cooker or on top of the stove. It is so handy to have a pot of soup to warm up during the week. Adding the bok choy at the end provides extra nutrition to the mix of beans.
- 1 smoked ham hock
- 1/2 pound chorizo, diced
- 9 cups water
- 2 cups of nine bean soup mix, or a variety of beans and lentils (without seasoning)
- 2 onions, diced
- 1 cup celery, diced
- 10 peppercorns
- 6 whole allspice
- 2 bay leaves
- 1 tablespoon dried summer savoury
- 2 tablespoons dried parsley
- Salt and Pepper to taste
- 3 carrots, diced
- 1 28 ounce / 796 ml can diced tomatoes
- dash of natural hickory liquid smoke
- 3 baby bok choy, chopped (optional)
- Salt and Pepper to taste
- Put the ham hock or ham bone and chorizo in a slow cooker set to low and add water along with beans, onion, celery.
- Add peppercorns, allspice, and bay leaves(tied into a square of cheesecloth or in a spice ball).
- Sprinkle with summer savoury and parsley.
- Cook on high 6 - 8 hours.
- Remove ham and break it apart into bite-sized pieces. Discard ham bone.
- Add carrots, tomatoes, reserved ham and a dash of natural hickory liquid smoke.
- Continue to cook on low until carrots are tender. Add chopped baby bok choy in the last 15 minutes of cooking.
- Serve with a dollop of sour cream and add salt and pepper to taste.
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