Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Stock:. | 2. Put the ham hock or ham bone in a large heavy-bottomed stock pot. Heat on medium, flipping often, until the skin caramelizes (browns) on all sides. | 3. Coarsely chunk the vegetables and add them to the pot. Stir for a few moments, or until the you can smell the aroma of the vegetables. | 4. Add the bay leaf and peppercorns. | 5. Fill the pot with cold clean water. Turn the heat up to medium high. | 6. When the water boils, reduce the heat until you have a nice steady simmer. Simmer, covered, for 2-3 hours or until the broth is rich and flavourful. | 7. Remove the hock; set aside. You can remove the meat from the bone and use in the soup, if you like. (makes for good mild baby food, or save for making pet treats) | 8. Pour the stock through a mesh strainer lined with one ply of regular kitchen paper towel into a large shallow pan (roasting pans work well for this). Allow to cool (no more than 2 hours) and then refridgerate to completely cool. Your stock should have a jelly-like consistancy with a layer of fat on top which is easy to remove. Remove the fat. | 9. For the Soup:. | 10. Heat the olive oil on medium in a large, heavy bottomed soup pot. | 11. Add onions, celery, and carrot. Saute until veggies are getting tender and onion starts to become translucent. Add garlic. | 12. Carefully add the ham stock (reserve two cups), or the stock of your choice. Bring to a gentle boil. | 13. Mix the flour with the reserve stock until smooth and lump free. With the stock in the pot at a gentle boil, add the flour mixture. Stir vigorously to incorporate. Reduce heat to a very gentle simmer. | 14. Rinse the beans and add to the pot. | 15. Add the tomato. You can add the liquid from the canned tomato for more soup volume, or drain and add just the tomato chunks to preserve a clearer broth. | 16. Stir in the spices. Simmer for a while, taste, and adjust spices accordingly. | 17. Serve and enjoy. (Tastes even better the next day). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	1			-	-	-	-
onion	2			256.0	59.776	7.04	0.64
carrot	1			52.48	12.2624	1.1904	0.3072
celery	2	sticks		32.32	5.9994	1.3938	0.3434
bay leaf	1			-	-	-	-
peppercorn	1	teaspoon		25.191999999999997	0.1563	0.0536	2.7425
ham stock	10	cups		-	-	-	-
onion	4	cups	diced	256.0	59.776	7.04	0.64
celery	2	cups	diced	32.32	5.9994	1.3938	0.3434
carrot	2	cups	diced	52.48	12.2624	1.1904	0.3072
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	5		diced	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
ham	4	cups	cooked diced	-	-	-	-
black bean	1	can		991.8141	181.3769	62.8246	4.1301
bean	1	can	mixed cooked	80.0	11.3103	11.5862	1.3793
tomato	1	can	diced diced	62.068999999999996	13.7631	3.2384	0.5397
bay leaf	1			-	-	-	-
italian seasoning mix	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.