Ham and Vegetable Soup

by Kara Kimbrough 

2 pounds smoked ham hocks

4 medium carrots, sliced

1 cup thinly sliced celery

1 medium onion, chopped

8 cups water

1 large can diced tomatoes

2-1/2 cups diced unpeeled red potatoes

1 cup each frozen corn, peas and cut green beans

1 (11-1/2 ounces) can condensed bean and bacon soup, undiluted

1/4 teaspoon pepper

 

Place ham hocks, carrots, celery, onion, and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.

 

Add potatoes, tomatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for one hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle; heat through and serve with slices of hot cornbread. 

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