Bean Soup
 
 
Makes 6 to 8 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 ham hocks, scored
  • 2 (32-ounce) containers chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (7-ounce) can mild diced green chiles
  • 3 bay leaves
  • ½ pound dried black beans
  • ½ pound dried pinto beans
  • ¼ cup Bean Soup Seasoning Mix (see above)
  • Cornbread, to serve
  • Garnish: chopped green onion
Instructions
  1. In a medium Dutch oven, heat olive oil over medium heat. Add ham hocks; cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Add chicken broth, tomatoes, green chiles, and bay leaves; bring to a boil. Reduce heat to medium-low, and cook for 15 minutes.
  2. Stir in beans and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook until beans and ham hocks are tender, about 2 to 3 hours. Remove ham hocks from pot and let cool enough to handle. Remove meat from bones, discarding bones.
  3. Stir in ham and Bean Soup Seasoning Mix; cook 20 minutes more. Serve with cornbread. Garnish with green onion, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/bean-soup-seasoning-mix-bean-soup/