1. In a large pot add diced vegetables, garlic, oregano, ham hocks, soaked beans and cover with stock, water and tinned tomato. Bring to the boil, skim soup, lower heat and cover. Simmer for 1½ –2 hours.
2. Remove ham hock. Skim soup again. Pick the ham off hock and return to soup, discarding the bone. Season with salt and pepper.3. Serve in large bowls with chopped parsley and olive oil.
TIP OF THE WEEKThe ham hock needs to cook long and slow to break down the sinews and make it fall off the bone. Once the hock is cooked, peel off and discard the skin, flake the ham into small pieces and drop back into soup. Bacon bones also make a good substitute for ham hock.
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