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For the Stock:.
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Put the ham hock or ham bone in a large heavy-bottomed stock pot.
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Heat on medium, flipping often, until the skin caramelizes (browns) on all sides.
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Coarsely chunk the vegetables and add them to the pot.
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Stir for a few moments, or until the you can smell the aroma of the vegetables.
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Add the bay leaf and peppercorns.
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Fill the pot with cold clean water.
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Turn the heat up to medium high.
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When the water boils, reduce the heat until you have a nice steady simmer.
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Simmer, covered, for 2-3 hours or until the broth is rich and flavourful.
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Remove the hock; set aside.
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You can remove the meat from the bone and use in the soup, if you like.
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13
(makes for good mild baby food, or save for making pet treats)
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Pour the stock through a mesh strainer lined with one ply of regular kitchen paper towel into a large shallow pan (roasting pans work well for this).
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Allow to cool (no more than 2 hours) and then refridgerate to completely cool.
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Your stock should have a jelly-like consistancy with a layer of fat on top which is easy to remove.
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Remove the fat.
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For the Soup:.
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Heat the olive oil on medium in a large, heavy bottomed soup pot.
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Add onions, celery, and carrot.
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Saute until veggies are getting tender and onion starts to become translucent.
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Add garlic.
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Carefully add the ham stock (reserve two cups), or the stock of your choice.
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Bring to a gentle boil.
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Mix the flour with the reserve stock until smooth and lump free.
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With the stock in the pot at a gentle boil, add the flour mixture.
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Stir vigorously to incorporate.
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Reduce heat to a very gentle simmer.
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Rinse the beans and add to the pot.
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Add the tomato.
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You can add the liquid from the canned tomato for more soup volume, or drain and add just the tomato chunks to preserve a clearer broth.
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Stir in the spices.
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Simmer for a while, taste, and adjust spices accordingly.
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Serve and enjoy.
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35
(Tastes even better the next day).
