Vegetable Soup with Smoked Pork Hock

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  • 2.5 pounds of Smoked Pork Hocks
  • 1 Tablespoon Vegetable Oil
  • 5 Cloves Garlic, chopped
  • 1 Onion, diced
  • 2 large Carrots, peeled and diced
  • 4 Stalks Celery, diced
  • 8 ounces Frozen Corn
  • 8 ounces Frozen Green Beans
  • 8 ounces Frozen Green Peas
  • 1 can Black Beans Drained and Rinsed (you can use any bean you choose)
  • 1 can Diced Tomatoes with Juice
  • 1 teaspoon dried Chili Flakes (optional)
  • 2 quarts Chicken Stock or Chicken Broth


  1. In large pot on Medium High Heat, add oil and cook Onions, Celery, and Carrots, for 5 minutes stirring continuously. Add the garlic and cook for another minute.
  2. Stir in all other vegetables, stock, and the can of Diced Tomatoes, with the juice. Heat and stir for 5 to 7 minutes.
  3. Add Pork Hocks along with all other ingredients and reduce temperature to Simmer.
  4. Allow Soup to simmer for 2 to 2 1/2 hours. You may need to occasionally add more water as the soup reduces.
  5. When Pork Hocks are tender, remove from pot and take lean meat off of bones and shred. Discard Fat and Bones. Add shredded lean meat back to soup and adjust seasoning to taste.
  6. Serve with Crusty Bread or to make a Hearty Lunch… Serve with a Grilled Cheese Sandwich

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