Smoked Pork and Bean Soup

8 hours Prep: 10 minutes Cook: 20 minutes

40 calories per serving view nutrition facts

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1 1/2	cups	pink beans	dried
6	pound	smoked ham hock	cut in 1 inch pieces
1	medium	yellow onion	chopped
1 1/2	teaspoons	hungarian paprika
2	quarts	beef stock	prefer veal stock if possible
2	teaspoons	lard	freshly rendered, or oil
4	cloves	garlic	thinly sliced
1	x	salt and black pepper	to taste

Soak the beans overnight in about 4 cups of water.

Drain the beans and place in a 6 quart pot along with all other ingredients except the lard/oil, garlic, salt and pepper.

Cover and simmer until the hocks are tender.

Strain the hocks from the pot and cool.

Remove the meat and discard the bones.

Remove 1/4 of the beans and puree with 1 cup of the cooking liquid.

Return to the pot.

Chop the deboned meat and add to the pot.

Stir all together and return the soup to a simmer.

Heat a small frying pan; add the lard/oil and sauté the garlic for a moment.

Add the garlic to the pot along with salt and pepper to taste.

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Serving Size 26g

Amount per Serving

Calories 40 36% of calories from fat