2 Ham Hocks (about 3 Pounds Each) 10 lg Potatoes, Diced; 10-12 Carrots, Sliced; 3 Celery Stalks, Diced Or Chop Up The Leaves From One Bunch Celery ...

Simmer the Soup: Add the smoked ham hock, drained beans, broth, bay leaf, thyme, and black pepper. Bring to a boil, then ...

I found this recipe in “Vegetables” by James Peterson (William Morrow, 1998). Makes 8 servings. 3 smoked ham hocks (8 ounces each) or equivalent weight 3 quarts cold water 1 medium cabbage (2 ...

Get the recipe: Ham and Cabbage Soup. Ham and Cheese Popovers. Spoon Fork Bacon. Deliciously cheesy with little bits of sweet and salty ham and mild, ...

Discard the trimmings and herbs, but throw those ham hocks back into the soup pot. Bring the mixture to a simmer, and let cook for two to three hours, stirring periodically.

Easy to prepare and quick to put on the table, this soup leans on mild, tender Savoy cabbage, plum tomatoes, and cannellini beans for each satisfying spoonful. This is collaborative content from ...

To make the soup: In a large soup pot, heat the oil over medium heat. Add the onion, carrots and celery. Saute about 5 minutes or until the onions are softened.

This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima.

You probably already have your Easter ham recipe prepared. Wondering what to do with leftover ham?These leftover ham recipes will help you use up all of your leftovers while making lunch and dinner ...