This savory, hearty soup is great for anytime of the year. ‘Soup for the soul’…there is nothing better in the spring, summer, fall or winter!
A delightful blend of fresh veggies and the flavor of simmered pork hocks cooked in garlic, onion, curry and cummin, is what makes this soup stand out on its’ own. It’s a meal in itself, and can be served with croutons or french bread….and believe me, you will definitely want to go back seconds!
2 or 3 pork hocks
3 carrots, sliced
3 stalks celery, chopped with leaves and all
5 small red potatoes, cut in quarters
3 green onions, chopped
3 cloves garlic, chopped
1 package onion soup mix
1 package vegetable soup mix
1 18 0z can mixed beans
8 cups water ( or more if needed )
1 tsp parsley or one bunch chopped fresh parsley
1 tsp basil
1 tsp black pepper
1/2 tsp curry powder
1/2 tsp cummin
1 red tomato, chopped
1 bunch of dried whole thyme or 2 tsp dried flakes
In a large soup pot, add the water and place the pork hock with enough to cover it. Bring to a boil and cook for one hour on a medium to high heat. ( longer if necessary )
Add the carrots, celery, onion, garlic and herbs, spices and the 2 soup mix pacakages. You can add more water if necessary, and continue to cook on a medium heat. When the pork hock is cooked and the meat looks fairly tender, remove from the pot and let cool. With a knive remove the outer skin and fat from the pork hock and return pieces and bone to the bone. Let cook until the meat beings to fall off the bone, ( or you can take it out and cut away from the bone and return the meat to the pot.
Add the potatoes, chopped tomato and mixed beans to the pot and simmer the soup for another 20 – 30 minutes until the potatoes are tender.