My soup recipe is one of those. Like my chili, it is always open to changes based on what I have available, or whatever. Here is an easy step by step recipe:
- Quart of chicken or vegetable stock (I use Swanson's with less sodium)
- smoked pig's hocks (only 1, but you can buy a bunch and freeze them for other soups)
- 1 Onion (or several scallions, whichever you prefer)
- 1 whole garlic (don't remove the cloves)
- a few chopped carrots
- a few chopped celery
- 1 can diced tomatoes (I use sun roasted ones)
- 1 can beans (you pick. I like kidneys or red beans, but whatever)
- meat (whatever you have available. I've used lamb, veal, and chicken before)
- Your favorites spices. add whatever, make it hot, make it mellow, whatever you want.
- preheat over to 400
- put whole garlic, beans, vegetables, can of tomatoes in pan and roast that in oven for 40 minutes
- while that is going on, cook your meat of choice. If you have something leftover from another meal, like Thanksgiving turkey, Easter lamb, or something from a roast, cut that up and put it aside. Cut up cooked meat of choice into manageable pieces, preferably bite size.
- heat stock in a pot with the pig's hock.
- When vegetables are done roasting, add them with your meat of choice to the stock. Squeeze the garlic out into the stock also, removing the cloves from their sleeves. Throw the empty garlic clove out.
- Turn the stove down low and cover the pot. Let the soup sit on low heat for 2 or 3 hours or until you're hungry. Stir periodically.
- When ready to eat, take out the pig's hock. There isn't a lot of meat on that, but if you like, you can cut off what you can and add that to your soup too. Throw out the bones.
- Serve your soup hot, or let it cool and freeze it for later. Enjoy.