Ham Hock & 15 Bean Soup

Fall is in full swing here in Bavaria.  The sun is shining, but it’s crisp and cold outside!  Perfect crock pot Ham Hock & 15 Bean Soup weather!

Ham Hock & 15 Bean Soup | JavaCupcake.com

I’ve had the ingredients for this soup in my kitchen for a week.  But, life happened and I didn’t have the time to put it all together in the morning before my day started.  So on Sunday when I woke up, I got everything in the crock pot and cooking.  By 1pm my house smelled amazing and I couldn’t wait for dinner!

This Ham Hock & 15 Bean Soup recipe comes originally from Budget Bytes.  It’s a super simple recipe that packs a big flavor punch!  Cooking the ham hocks in the crock pot with all the beans and veggies brings such an added richness to the broth and flavor to the entire soup.

Ham Hock & 15 Bean Soup | JavaCupcake.com

One of the things I love most about making soup is that it’s really hard to mess up.  Unlike baking, exact measurements aren’t necessary for this recipe.  When I dice the carrots and celery, I just eyeball it and throw in what looks good.  It’s the same with the seasonings.  Yes, the recipe calls for an exact amount, but really it’s just what looks good.  Use what you have in your cabinet and refrigerator.

Be creative!

If you like it spicy, add some pepper flakes or chili powder.  If you want it sweet, throw in a few tablespoons of brown sugar.  How about some bell peppers or zucchini?

Ham Hock & 15 Bean Soup | JavaCupcake.com

The possibilities are endless.

So, grab a bowl and fill it up with this soup, then get a crusty piece of bread and cozy up on the couch and enjoy!

Enjoy!

Ham Hock & 15 Bean Soup
 
Prep time
 
Serves: Serves 8
Ingredients
  • 1 medium-large yellow onion
  • 4-5 stalks celery, diced
  • 4-5 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 large smoked ham hock
  • 1 lb. dry 15 bean mix
  • 1 can of diced tomatoes
  • 2 whole bay leaves
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1-2 Tbsp chicken bouillon
  • salt/pepper to taste
  • 6-7 cups water
  • 1-2 cups largely diced ham (I cut up a ham steak) - optional
Instructions
  1. In a large pot, add the beans and cover completely with water. Soak for 24 hours.
  2. Turn your crock pot on high.
  3. Evenly place the diced onion, carrots, celery and minced garlic over the bottom of the crock pot.
  4. Nestle the ham hocks down into the vegetables.
  5. Drain and rinse the soaking beans. Pour them over the vegetables, being careful not to disturb their placement.
  6. Pour the diced tomatoes over the beans.
  7. Sprinkle the parsley, oregano, basil and bouillon over the top. Add the bay leaves. Salt/pepper to taste. With your fingers, gently move the beans around so the seasoning is evenly incorporated - again being careful not to disturb the vegetables.
  8. Fill the crock pot with water until the soup is covered.
  9. Cook on high 6 hours.
  10. Remove the ham hock, pull off the meat and cut into bite size chunks and put the meat back in the crock pot. If you like a lot of meat, like I do, add the additional 1-2 cups of largely diced ham,
  11. Check the seasoning and adjust accordingly. Cook another 1 hour on low or until the diced ham is hot.
  12. Serve with crusty bread.

Roast Beef Sliders

Roast Beef Sliders by JavaCupcake.com

I’m always looking for a new way to serve up a roast.  A couple weeks ago, I showed you how we make Salsa Roast to use for burritos.  Today, I’ll be giving you  my Roast Beef Sliders recipe.

This is another super simple crock pot recipe that takes little time to prep, but it’s big on flavor! Plus – if you don’t have exactly the ingredients I used, you can improvise with whatever you have in your kitchen and it’ll be just as delish!

Typically, the rolls you would use for a slider are the soft dinner rolls.  But, since we’re in Germany, we used a traditional brotchen.  It’s a roll that’s hard and crusty on the outside and soft on the inside.  Perfect to hold up against and sauce you may want to dip your slider in.  But, you can use any roll you’d like.

Let’s talk cheese.  I don’t really enjoy cheese on sliders or sandwiches.  And truth be told- I really only like cheddar cheese once in a while.  So – I’m not having cheese on my slider.  My husband though – he loves cheese and he put muenster on his slider.   You could use any cheese you wanted… heck, my daughter put American on hers.  (Gross, btw.)

I didn’t use any kind of sauce or dressing on the sliders either, but a horseradish spread would be tasty.  It’s really up to you!

Enjoy!

UPDATE:
The next night, we sliced the roast beef and put it on toasted onion rolls. The beef & left over onions had been stored overnight in an airtight container covered in the pan juices so it had a super delicious coating of flavor on it. The sliders super yummy the first night… but cold, sliced roast beef sandwiches for night two were equally, if not even more delicious!

Roast Beef Sliders
 
Serves: Serves 6-8 people
Ingredients
Roast Beef
  • 3-4lb chuck roast
  • 1 medium sweet onion, thinly sliced
  • 2 cans beef broth
  • 1 packet of Onion Gravy Mix
  • 1 packet of Au Jus Mix
  • Pepper
Sauteed onions
  • 2 medium onions, thinly sliced
  • 2 Tbsp extra virgin olive oil
  • salt & pepper
Toppings
  • Cheese - like swiss, muenster, provolone or whatever you like!
  • Horseradish spread/sauce (optional)
Bread
  • Brotchen - round dinner rolls - crunchy on the outside, soft on the inside
Instructions
  1. In your crock pot, combine the beef broth and gravy, au jus packets. Whisk until all the clumps are gone.
  2. Season the roast generously with pepper. Rub the pepper into the roast.
  3. Place the roast in the crock pot, cover with sliced onions, attach lid and cook on low for 8-9 hours.
  4. Remove the roast to a cutting board. Cover with foil and allow to rest.
  5. While the roast is resting, prepare the onions. Place 2 Tbsp olive oil in a hot pan. Add the sliced onions and cook on medium-high until they are caramelized, using a wooden spoon to move the onions around. They will be a golden brown with some dark edges when they're done. Salt/pepper to taste. Keep onions warm until ready to build sliders.
  6. Slice the rolls in half and toast both sides on a baking sheet in your oven using the broiler.
  7. Using a fork, pull apart the meat into small, stringy chunks. Put the meat chunks in a bowl and spoon the au jus from the crock pot over the meat to keep it moist.
Assembly
  1. Open your toasted rolls and layer chunks of meat on the bottom piece. Drizzle a little extra au jus over the meat.
  2. Top with sauteed onions and a slice with cheese.
  3. Using the broiler in the oven, place the rolls on the top shelf for a few seconds to melt the cheese.
  4. Add and sauce you have to the top bun and place on top of the melted cheese.
  5. Serve with a small bowl of au jus for dipping.
Nutrition Information
Serving size: 1-2 sliders