Ham Hock Squash Soup
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Ham hock is perfect for soup – the bone makes a flavourful stock for cooking the chickpeas, and the meat makes it hearty and satisfying. Pair this soup with Whole Wheat Honey Oat Loaf.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 112 |
| pro | 11 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 21 mg |
| sodium | 443 mg |
| potassium | 330 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 51% |
| vit C | 10% |
| folate | 25% |
Suggested Recipes
-
3/4 cup (175 mL) dried chickpeas
3 cloves
1 onion, halved
8 cups (2 L) water
1 smoked ham hock (about 2 lb/1 kg)
3 cloves garlic
1 bay leaf
1 cup (250 mL) chopped carrot
1 cup (250 mL) chopped onion
1/2 cup (125 mL) chopped celery
1 tsp (5 mL) salt
1 butternut squash, (about 1 lb/500 g) peeled and chopped
1/4 tsp (1 mL) pepper
Preparation:
In large saucepan, bring chickpeas and 4 cups (1 L) water to boil; boil for 3 minutes. Remove from heat; cover and let stand for 1 hour. (Or soak chickpeas in 4 cups/1 L water for at least 6 hours or for up to 24 hours.) Drain and rinse under cold water.
Poke cloves into 1 onion half. In Dutch oven, bring onion halves, water, ham hock, chickpeas, garlic and bay leaf to boil; reduce heat, cover and simmer, skimming off foam, for 1-1/2 hours.
Add carrot, chopped onion, celery and sa< cook for 15 minutes. Add squash; cook until ham hock is tender, about 30 minutes. Discard onion halves and bay leaf.
Remove ham hock; remove and discard fat and bone. Cut meat, and skin (if desired), into bite-size pieces and return to pot. Add pepper and heat through, adding more water if too thick.
Poke cloves into 1 onion half. In Dutch oven, bring onion halves, water, ham hock, chickpeas, garlic and bay leaf to boil; reduce heat, cover and simmer, skimming off foam, for 1-1/2 hours.
Add carrot, chopped onion, celery and sa< cook for 15 minutes. Add squash; cook until ham hock is tender, about 30 minutes. Discard onion halves and bay leaf.
Remove ham hock; remove and discard fat and bone. Cut meat, and skin (if desired), into bite-size pieces and return to pot. Add pepper and heat through, adding more water if too thick.
Additional Information
- Variation
Smoked Turkey Squash Soup: Substitute smoked turkey thigh or drumstick for the ham hock.
Tags:
Beans and Legumes; Vegetables; Meat-Pork; Boil/Simmer; Chickpeas; Onions; Ham; Carrots; Celery; Squash;
Source
Canadian Living Magazine: October 2009
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