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Ingredients
1 Tablespoon olive oil
1 Ham hock
1 Cup onion, chopped
1/2 Cup celery, chopped
1/2 Cup green pepper, chopped
1 Tablespoon garlic, chopped
1 (19 oz) Can chick peas or kidney beans
3 Cups chicken stock
1 Bay leaf
1 Teaspoon dry thyme leaves
Salt to taste
Black pepper to taste
Cayenne pepper to taste
3 Tablespoons green onion, finely chopped
3 Cup steamed white rice
Instructions
Heat the olive oil in a large soup pot. Add the ham hock & sear it on all sides for 4 minutes.
Add the onion, celery, green pepper & garlic to the soup pot. Cook for 4 minutes.
Add the peas, chicken stock, bay leaf, thyme & seasonings to the soup pot. Bring to a boil, then reduce the heat & simmer for 30 minutes, stirring occasionally. If the liquid evaporates, add more water or stock.
When done, adjust the seasonings to your liking. Garnish with the green onions & serve over the steamed white rice.