| Servings: 8
Ingredients:
½ pound ham hocks
1½ pounds potatoes, peeled and quartered or cut in 2-inch chunks
½ pound chuck or stew meat
¼ pound unto or slab bacon
16 cups of water
1 pound cabbage or collard greens washed and hard stems removed
½ pound white beans,
1 tablespoon salt
Directions
• Soak the beans and the ham hocks and bacon in separate pots of water
for at least 12 hours before cooking.
• To cook, start the 16 cups of water to boil and when the water is
boiling, add the drained ham hocks, bacon and beef and bring the water back to a boil. Lower the heat and
simmer at medium heat until the meats are just becoming tender.
• Drain the beans and add to the soup. Bring back to boiling again and
cook for 30 minutes more at medium heat until the beans are tender.
• Add the potatoes and salt and cook for 15 minutes. • Add the cabbage
or collard greens, coarsely chopped, and cook for 10 minutes more. Allow the soup to rest for about 15 or
20 minutes until thickened.
• Serve in a large tureen or in individual casseroles if serving as a
first course.
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