As I’ve done here, Canadian ham is a much leaner cut of meat and I use it to lighten up this soup but still have that smokey ham flavor. If you don’t want to use ham, could use a smoked sausage. Chicken, turkey or beef sausage would also work. Want to leave meat out of the equation completely? Just add 1/2 teaspoon of liquid smoke.
What can I substitue for the ham hock called for on the bean’s packaging?
by David | 2 months ago