As the weather gets cooler, we’ll be ready with lots of soup recipes…here’s one of my favorites:
20 ounce package Hurst’s HamBeen Brand 15 Bean Soup Mix with cajun seasoning packet (soak beans in water overnight)
4 cups vegetable stock
4 cups water
12 ounce country ham hock
8 ounce ham steak, cut into cubes
2 stalks celery, chopped
1 cup chopped Vadalia onion
2 large red skin potatoes, cut into cubes
14.5 ounce can petite diced tomatoes
Juice of one lemon
2 teaspoons salt
4 tablespoons medium PERi-PERi sauce
Cornbread or cheddar cheese biscuits to serve on the side
Place beans in a large stock pot, cover with water. Cover pot and let beans soak overnight. Drain beans and place in slow cooker. Sprinkle beans with contents of cajun seasoning packet. Add vegetable stock and water and stir to incorporate the seasoning with the beans.
Place ham hock, cubed ham, celery, onion, potatoes, tomatoes, salt and PERi-PERi sauce in slow cooker with beans. Stir to combine all ingredients. Cook on high for 7 to 8 hours or until beans are tender.
When the beans are cooked, add lemon juice and stir to combine. Serve warm with cornbread or cheddar cheese biscuits.
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