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Ham, Bean and Vegetable Soup

by Quaddieprincess (follow)
Healthy (1751)      Vegetables (439)      Winter (300)      Soup (244)      Beans (52)      Ham (36)      Warm (29)      Hearty (15)      Slow Cooked (4)     
This is a delicious, nourishing soup that you can have for dinner. Full of veggies and fibre it will make you feel good and satisfied. If you like, add some pasta to make it extra filling.

Preparation Time: 30 minutes plus overnight to soak the beans
Cooking Time: 5 - 6 hours
Serves: 4 - 6

1 ham hock
3/4 cup dried Italian beans
2 1/2 cups water
1 stalk celery diced
1 carrot diced
1 small brown onion diced
1 zucchini diced
3/4 cup shredded cabbage
1/2 capsicum diced
1 can diced tomatoes
1/2 cup tomato puree
3 mushrooms finely chopped
2 tablespoons fresh oregano
1 bay leaf
1 teaspoon paprika
2 teaspoons crushed garlic
6 cups vegetable or chicken stock
1 tablespoon olive oil
salt and pepper to taste
fresh basil, parsley and Parmesan cheese to serve

Put beans in a large soup pot and soak overnight in the water. Drain and rinse them, then set aside.
Heat olive oil in the pot to a medium - high heat. Add the celery, onion, capsicum and carrot and saute for 5 minutes.

Put in the mushrooms, garlic and paprika and cook until fragrant. Add the beans, ham hock and remaining ingredients leaving the zucchini and cabbage aside.

Cook gently for 4 - 5 hours until ham is falling off the bone and the beans are tender. Add more liquid if required, the hock should remain submerged.
Remove the ham hock from the pot and allow it to cool slightly. When you can handle it, discard the rind and bones then shred the meat.

Return the shredded ham to the pot along with the zucchini and cabbage. Cook for another 10 - 15 minutes then add the fresh herbs and adjust the seasoning.
Serve sprinkled with finely grated Parmesan and crusty bread.

#Slow Cooked
I like this Recipe - 3
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