Quick & Easy

Black-eyed bean and ham soup

black-eyed bean and ham soup
2H 30M



1.Place beans in medium bowl, cover with water; stand overnight, rinse, drain.
2.Heat oil in large saucepan; cook celery, onion and carrot, stirring, until vegetables are soft. Add bay leaf, garlic, ham hock, stock and the water; bring to the boil. Reduce heat; simmer, uncovered, 1 hour.
3.Add beans to soup; simmer, uncovered, about 1 hour or until beans are tender.
4.Remove hock from soup. When cool enough to handle, remove meat from hock. Discard bone; shred meat coarsely, return to soup.
5.Add silverbeet to soup; cook, stirring, until wilted. Remove from heat; stir in vinegar, season to taste.

Recipe is not suitable to freeze.


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