My love for ham comes from growing up on a 300-acre farm where we raised and cured our own country ham. 

We would eat it all winter long with my grandma's homemade skillet biscuits and some fried eggs on the side. 

(And yes, those biscuits were fried in real butter). 

I'm a hearty-meal kinda gal most days because those are my roots and how I feel most nourished by food. 

You will certainly find me eating sushi and big salads on the regular, but a thick stew is something I'm always in the mood to enjoy....even on a hot summer day. 

I wanted to create a version of ham and beans with more vegetables and less beans as those tend to not be kind to my digestion as well as many of those who read this blog. So, you can certainly omit the beans or use more, just adjust the ratio of potatoes as needed with that. 

This soup is loaded in mineral-rich, gut-healing bone broth and immune boosting nutrients from the garlic and onions. The sweet potatoes (and regular) offer a wonderful source of carbohydrates for those looking to decrease their intake of bread yet feel satisfied at the same time. 

I would describe this soup as....

*exploding in flavor



*full of protein

*loaded in complex carbohydrates



*simple to make 


Sweet and Savory Crockpot Ham Hock Stew
Serves 4-5

2 smoked ham hocks (i got mine from a local co-op but you can find at Sprouts, Whole Foods and other stores upon request)
3 small russet potatoes, cubed
1 medium sweet potato, cubed
1/2 large onion, diced
4 garlic cloves, mined
1 stalk celery, finely diced
1 can great northern beans, drained and rinsed
1 32 oz box chicken bone broth + (enough water to cover all soup ingredients)
salt and pepper to taste

Place ham hocks in the bottom of the crockpot and all remaining ingredients on top. Cook on high for 4 hours or low for 6. After the time is up, take a fork and shred ham hock meat throughout the soup, removing bones and fat rinds. 

Serve with fresh black pepper! 

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