Recipe: Hearty Hodgepodge (soup using beef shanks, ham hock, and Polish sausage) (1970)
SoupsHEARTY HODGEPODGE
"In November 1970, Better Homes and Gardens magazine ran a recipe contest for "Your Favorite Man's Favorite Recipe." This one was awarded second place from over 80,000 entries and soon became a favorite in our files. Share this nourishing, stick-to-your-ribs homemade soup with someone special in your life soon."
6 slices bacon
1 medium onion, thinly sliced
1 pound cross cut beef shanks
1 (3/4 pound) ham hock
6 cups water
1/2 teaspoon salt
2 cans (15 ounces each) garbanzo beans, drained
3 cups cubed potatoes (4 medium)
1 clove garlic, minced
1 (4 ounce) link fully cooked Polish sausage, thinly sliced
Toasted and butter French bread (optional)
In a 4- to 6-quart Dutch oven, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and refrigerate.
Add sliced onion to reserved drippings in pan. Cook until tender.
Add beef shanks, ham hock, water, and salt. Heat to boiling; reduce heat. Simmer. covered, 1 1/4 hours or until beef is tender.
Remove meat from beef shanks and ham hock and cut-up: discard bones. Carefully skim fat from broth. Return cut up meat to broth; add beans, potatoes, and garlic. Return to boiling; Reduce heat and simmer, covered, for 30 minutes more. Add sausage and simmer, covered, for I 5 minuses more. Stir in bacon. If desired, serve with Finch bread.
Servings: 8
Adapted from source: Better Homes and Gardens New Cook Book, 75th Anniversary Limited Edition by Better Homes and Gardens
"In November 1970, Better Homes and Gardens magazine ran a recipe contest for "Your Favorite Man's Favorite Recipe." This one was awarded second place from over 80,000 entries and soon became a favorite in our files. Share this nourishing, stick-to-your-ribs homemade soup with someone special in your life soon."
6 slices bacon
1 medium onion, thinly sliced
1 pound cross cut beef shanks
1 (3/4 pound) ham hock
6 cups water
1/2 teaspoon salt
2 cans (15 ounces each) garbanzo beans, drained
3 cups cubed potatoes (4 medium)
1 clove garlic, minced
1 (4 ounce) link fully cooked Polish sausage, thinly sliced
Toasted and butter French bread (optional)
In a 4- to 6-quart Dutch oven, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and refrigerate.
Add sliced onion to reserved drippings in pan. Cook until tender.
Add beef shanks, ham hock, water, and salt. Heat to boiling; reduce heat. Simmer. covered, 1 1/4 hours or until beef is tender.
Remove meat from beef shanks and ham hock and cut-up: discard bones. Carefully skim fat from broth. Return cut up meat to broth; add beans, potatoes, and garlic. Return to boiling; Reduce heat and simmer, covered, for 30 minutes more. Add sausage and simmer, covered, for I 5 minuses more. Stir in bacon. If desired, serve with Finch bread.
Servings: 8
Adapted from source: Better Homes and Gardens New Cook Book, 75th Anniversary Limited Edition by Better Homes and Gardens
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