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, find the recipe link below.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2009
MethodIn 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 salt; 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.
Serve with Whole Wheat Honey Oat Loaf.
More squash soup recipes:
Nutritional facts Per each of 12 servings: about
- Sodium 443 mg
- Protein 11 g
- Calories 112.0
- Total fat 3 g
- Potassium 330 mg
- Cholesterol 21 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 11.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 51.0
- Vitamin C 10.0