2 Cans- 15-30 oz. Crushed tomatoes
1 Large onion, chopped
2-Cloves garlic, minced or pressed
3-Stalks of celery, chopped
1-Ham hock with ham on it
2-3 slices of ham cut into bite-size pieces
1 -Tbsp. dried parsley
2- Bay leaves
1/8 tsp. Ground cloves
Salt & pepper to taste
No nutrition information available
In the morning, drain the water from beans and add the ham hock and pieces of ham, crushed tomatoes, onion, garlic, celery, parsley, bay leaves and ground cloves. Add enough fresh water to cover all the ingredients.
Bring to a boil, stirring occasionally. Reduce heat to simmer until ham is falling off the hock.
Remove the hock and carefully remove all the ham and add to soup. Also, dig the marrow from the hock and add to soup also. Add the seasoning packet from the beans for the last half hour.
Continue to simmer for a total of about 3 hours. Then add the salt and pepper to taste and remove from heat. You can serve the soup that day but the flavors are better the next day after flavors have melded. Will keep for 3-4 days refrigerated or can be frozen.
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