1. In a heavy (cast iron is best) dutch oven heat oil over medium heat. 2. Add onion and garlic and cook about 5 minutes, stirring until soft. 3. Add remaining ingredients except carrots,celery and lemon slices. 4. Bring to boil. 5. Reduce heat to low, cover pot. 6. Simmer 1 1/4 hours. 7. Add carrots and celery. 8. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. 9. Remove pot from heat. 10. Lift out hocks and bay leaf, discard bay leaves. 11. Cool hocks enough to handle, remove fat and bones. 12. Put meat back in soup. Stir and heat gently. 13. Float a lemon slice on top of each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
