One pork hock makes a rich-tasting, nutritious bean and vegetable soup for only pennies.
- Portion size 10 servings
- Credits : © CanadianLiving.com
- 2 1/2 cups rinsed dried kidney beans
- 1 3/4 lb pork hock
- 2 potatoes
- 1 carrots
- 1 onion
- 8 cups beef stock
- 5 cups chopped cabbage
- 1 pkg (10 oz/284 g) fresh spinach
In large saucepan, cover kidney beans with 8 cups (2 L) water; bring to boil and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour.
Drain beans; add 5 cups (1.25 L) water. Add pork hock and bring to boil; reduce heat, cover and simmer for 1-1/2 to 2 hours or until beans are tender. Remove pork and let cool slightly; skim fat from soup. Chop meat; return to pot.
Add potatoes, carrot, onion, beef stock and cabbage; bring to boil. Reduce heat, cover and simmer for 45 minutes or until vegetables are tender.
Just before serving, add spinach; simmer for 5 minutes or until wilted. Season with salt and pepper to taste.