- 1 pound dried pinto beans (soak overnight in cold water and then boil for 40 minutes until soft and drain. Or you drain after soaking and let them simmer all day in the Crock-Pot. I only had a few hours so I boiled them.) Pinto beans come from our family farm. Learn more here.
- (1) 1 lb. bag frozen sliced carrots or 2 cups fresh carrots sliced
- (1) 15 oz. can of sweet corn, drained
- 4 green onions, finely chopped
- 2 tsp. smoked paprika (or just regular paprika works)
- 1 tsp. minced garlic
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. rosemary
- 1 tsp. white pepper
- 4 lbs. ham hocks (find them in your meat counter or I purchase a hog from Zweber Farms each fall and they arrive with my purchase of a freezer full of pork.)
- Optional: Salt to taste (or you can add 1-2 TBSP of chicken base)
I kept this soup with no added salt but I noted above you can add some chicken base or salt to taste. I was serving it at our church and wanted to keep it as simple and healthy as possible. I scraped the bottom of the Crock-Pot to enjoy one bowl last night. It was so hearty, healthy and filling on the coldest night of the year.
What’s your soup of choice to make in the winter?