I got the most beautiful ham hock from my cousin's butcher shop & wanted to make a soup with it. I decided on black bean soup, and this came out just amazingly delicious! I didn't measure anything, so use your own judgment/preferences. NOTE: Last time I made this, I added rough chopped cabbage, too. And, I used fresh tomatoes and some V8 juice in place of the canned tomatoes. YUMMERS!!!!!
Cook the ham hock in the chicken broth, stock, water, onion, celery, bay leaf & saffron threads in Dutch Oven. I cooked about 3 hours the night before & then refrigerated until the next day. Remove the onion & celery.
Skim any fat from the top of the soup & return to stove. Take out the ham hock & bigger ham pieces that may have cooked up. I added about half of the ham back in, & saved the rest for another dish.
Add curry, garlic, cumin, cajun seasoning, & pepper. Heat through. Add the black beans & tomatoes. Continue to simmer until the flavors are blended, about another hour.
Garnish w/ parsley & a dollop of sour cream. Enjoy!