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Dutch Oven Recipes |
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- 1 Medium Ham Hock
- 1 Can Pinto Beans
- 1 Can Light Red Kidney Beans
- 1 Can Black Beans
- 1 Can White Navy Beans
- 1 Can Chicken Broth
- 1 Can Beef Broth
- 2 Cups Water
- 1 Clove Garlic, chopped
- Pepper to taste
Directions:
Add all together in large pot. Bring to boil, reduce heat and simmer for 1-1/2 hour. Pepper to taste. Carefully remove the hock and cut the meat away, placing it in the soup. Serve.
Comments:
This is a good camping soup because you only need room in the cooler for a ham hock.
Be careful not to use too large a ham hock, unless you are using more beans. The soup becomes too salty, as it gets salt from the hock. If this happens, toss in another can of beans.
Judy O'Rourke
Port Angeles, WA
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