Sportsman’S Bean Soup

1. 1

   Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.

2. 2

   Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.

3. 3

   Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.

4. 4

   Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving.

* Per serving · 4 servings · Values may vary.