Ham hock soup was another one of my favorites while in Jamaica. Serve as is or with a tablespoon of pure dark Appleton® rum swirled into the soup.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place kidney beans in a bowl with water to cover. Soak 8 hours to overnight. Drain.

  • Combine soaked beans, ham hocks, and broth in a large stockpot over medium-low heat. Simmer until beans are tender, 45 minutes to 1 hour.

  • Stir sweet potatoes, potatoes, onion, carrots, scallions, Scotch bonnet pepper, garlic, thyme, salt, and black pepper into the stockpot. Let simmer until vegetables are soft, 30 to 45 minutes more. Add coconut milk; simmer soup until flavors are mingled, about 10 minutes more.

  • Remove ham hocks and puree soup with a stick blender.

Cook's Notes:

To save time you can just use 2 cans of kidney beans with their liquid.

Substitute water for the chicken broth, if needed.

Nutrition Facts

555 calories; 23.6 g total fat; 42 mg cholesterol; 1092 mg sodium. 59.5 g carbohydrates; 28.6 g protein; Full Nutrition