Ingredients
2 pounds smoked ham hocks4 medium carrots, sliced1 cup thinly sliced celery1 medium onion, chopped8 cups water2-1/2 cups diced unpeeled red potatoes1 cup each frozen corn, peas and cut green beans1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted1/4 teaspoon pepper
Preparation
Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.
