Instructions:
Cook the Ham Hocks:
Place the ham hocks in a large crock pot.
Add water, just enough to barely cover the meat, and the bouillon cubes.
Cover and cook on high for about 4 hours, or until the ham hocks are tender and the meat falls apart easily.
Once cooked, remove the ham hocks, shred the meat, and discard the bones and any excess fat.
Return the shredded meat to the crock pot.
Add the Vegetables and Seasonings:
Add the Randell beans (including the liquid), onion powder (or chopped onion), smoked paprika, parsley, garlic, shredded carrots, diced potatoes, and butter to the crock pot.
Stir well to combine all the ingredients.
Simmer the Soup:
Continue cooking on high for an additional 3 hours, or until the potatoes are tender and the flavors are well blended.
Stir occasionally and season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and serve hot. Enjoy it with a side of crusty bread or crackers.
Notes:
Ham Hocks: If you prefer, you can substitute the ham hocks with a leftover ham bone or even diced ham. The ham hocks add a deep, smoky flavor, but other cuts of ham will also work well.
Beans: Randell beans are used in this recipe for convenience, but you can use any canned beans you prefer, such as navy beans, great northern beans, or pinto beans. If you prefer using dried beans, make sure to soak them overnight and cook them separately before adding them to the soup.
Onion Powder vs. Fresh Onion: The recipe calls for onion powder to accommodate picky eaters, but using fresh onions will add more depth of flavor. Sauté the onions in a little butter before adding them to the crock pot for an extra layer of richness.
Crock Pot Cooking: Cooking on high is recommended for this recipe, but if you have more time, you can cook the soup on low for 6-8 hours instead. This will allow the flavors to develop even further.
Butter: The stick of butter adds richness to the soup. If you want a slightly lighter version, you can reduce the amount of butter or omit it altogether.
Texture: For a thicker soup, you can mash some of the beans or potatoes before serving, or you can blend a portion of the soup and then mix it back in.
Seasoning: Salt and pepper should be added to taste at the end of cooking since the ham hocks and bouillon cubes are already quite salty. Be sure to taste before adding more salt.
Serving Suggestions: This soup pairs wonderfully with crusty bread, cornbread, or crackers. For a complete meal, serve it alongside a simple green salad.
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