If you’re using a ham hock with ham meat, you don’t have to add the additional cooked diced ham. We used a ham bone that didn't have much meat, so we added the extra diced ham. The saltiness of the broth will vary greatly depending on how well seasoned your chicken broth is and if the ham is salted. Make sure to taste the broth after cooking and adjust seasoning accordingly. Feel free to add more beans if desired. If you love beans, you can easily double the amount of beans in the recipe.
1/2teaspoon(2.5ml)fresh cracked black pepper, or to taste
1cup(240ml)chopped kale or cabbage, optional
minced parsley for garnish, optional
Instructions
Heat a large stock pot over medium heat. Add the oil, and when heated, add the onions & garlic. Cook for about 1 minute or until softened and lightly browned.
Add the ham bone, diced ham, broth, beans, celery, carrots, Worcestershire sauce, bay leaf, thyme, optional ground cumin, salt and pepper. Heat to a gentle simmer.
Simmer for 30-40 minutes, depending on how tender you like your veggies and how rich you prefer your broth.
Remove ham bones and any excess fatty chunks and pull off any ham meat and cut into small pieces. Add the chopped ham back into the soup. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and paper, to taste.
If desired when serving, add the optional chopped kale or cabbage to the soup. Garnish with minced parsley (optional). Serve warm.