Simplistic yet powerful... This ingredient makes the soup!

Is there anything better than a bowl of hot soup on a cold evening? The colder days are just perfect for soups and stews that warm you from the inside out. This time of year I pull out my stack of cookbooks and make a list of all our family’s favorite soups along with some new ones that warm my soul just be reading the list of ingredients.

Soups and stews are not only easy for weeknight dinners but are full of flavor and when using pasture-raised meats, highly nutritious.

Imagine coming home from work and as you open the door your senses are calmed by the smell of soup cooking in the kitchen. The smell brings with it a calm, relaxing feeling knowing a healthy dinner is ready and waiting. A meal you didn’t slave over or pickup from a drive thru - which lets be honest, is just a sack of greasy mystery ‘meat anyway’.

Slow-cookers are great for soup!!

Honestly, besides hauling a dish to keep warm at a potluck, I seldom use my slow-cooker for anything other than soup. With just a few simple, flavorful, ingredients, you’re well on your way to a delicious, belly satisfying dinner. Start your soup in the morning and it’s ready when you arrive home after your long day.

You want to know my secret to the most flavorful soup?

It’s the under-appreciated, under-utilized Smoked Ham Hock. Full of smoky flavor, meat, and nutrients, this small nugget of goodness takes soups and stews to the new level.

Everyone’s freezer should be stocked with Ham Hocks… it’s a dinner staple item when cooler nights are upon us.

What exactly is a Ham Hock?

A Ham Hock, some times referred to as poor man’s food is the pork knuckle. It is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone. (Thank you Wikipedia). The Ham Hock is smoked like a traditional ham which imparts a deep smoky flavor.

What to use a Ham Hock for.

Some common recipes that utilize the Ham Hock is black-eyed peas, collards, green beans, lentil soup, split pea soup, any bean soup, and is even added to braises. These type of recipes can be started early before heading off to work in your slow-cooker and cook throughout the day. The longer, the more flavor that is built up. Click here to order your Ham Hocks.

Here is a recipe I have on my list to make this week. Please enjoy!

Ham and white bean soup

Ingredients:

1 lb or 2 1/2 cups dry white beans—Cannellini or Great Northern

2 quarts of pasture-raised chicken stock

2-3 lbs of smoked ham hocks

2 teaspoons Italian seasoning

1 Tbsp pasture-raised lard

1 cup of diced onions (about 1 small onion)

1 cup chopped celery (about 2-3 ribs)

2/3 cup chopped carrots (about 1 medium carrot)

2-3 cloves garlic, minced

Tabasco sauce

Salt and pepper

Fresh parsley

Directions:

1 Place the beans, ham hock and Italian seasoning in the slow-cooker and add the chicken stock.

2 Sauté the onions: Heat the lard in a small sauté pan on medium high heat. Add the chopped onions, celery and carrots. Cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

4 Add the vegetables to the slow-cooker: Cook on low for 6-8 hours.

5 Just before serving: Remove the ham hock from the soup and pull off any meat and return it to the soup. Discard the bones.

6 Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste.

Serve with a pinch of chopped fresh parsley. Enjoy

Doesn’t that soup sound delicious?! Sending you prayers for warm nights and full bellies - until we see you next time at our Farm-store.

May God bless you and be with you,

Gina