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Basic Bean Soup Stock Recipe

Basic Bean Soup Stock Recipe - 3 quarts


2 tablespoons dried parsley

1 tablespoons thyme

1 tablespoon marjoram

2 dried bay leaves

2 tablespoons celery seed

1 very meaty ham hock, about 2 1/2 to 3 pounds

3 quarts water

1 tablespoon salt


In a stockpot, combine seasoning pouch with ham hock, water and salt. Bring slowly to a boil, removing scum and fat that floats to the top. Cover and simmer 2.5 to 3 hours. Do not boil or fat will be reabsorbed into the broth, making it cloudy. Refrigerate overnight. Skim and discard fat that floats to the top. Cut ham off bone, reserving only very lean meat. Dice meat and return to stockpot with seasoning pouch. Discard ham bones and ham fat. Use stock at once, or store in refrigerator or freezer for later use.

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