A savory and hearty soup that becomes a meal
Ingredients (serves 6-8)
1 package 7 Bean & Lentil Blend with Seasoning Packet
3 cups low sodium chicken stock
4 strips thick cut bacon, chopped
1 small onion, diced
1 large carrot, diced
1 celery stalk, diced
1 package ham hocks (usually 2)
- Prep Time: 2hr 30m
- Pour bean mixture and 10 cups water into a large stock pot over high heat. Bring to a boil and boil for 2 minutes. Remove from heat and cover. Let the beans sit for 1 hour. Rinse and drain beans; return beans to stock pot.
- Cook the baking in a medium skillet until browned. Remove bacon pieces from skillet and drain on a paper towel-lined plate. Add onion to the skillet and bacon drippings, cook until translucent. Add carrots and celery and sauté for 3 to 5 minutes. Set aside.
- Add 3 cups water, 3 cups chicken stock and ham hock to the stock pot along with sautéed vegetables and bacon. Bring to a boil over high heat. Reduce heat to a simmer and let soup cook for 1 1/2 hours. Remove ham hocks, cool slightly then cut meat from bone. Return meat to stock pot. Stir in seasoning packet contents and cook soup an additional 30 minutes. Add water if stock is too thick.