Chef Troy shares with you this recipe for a delicious Caldo soup to warm you up on a cold winter night. Here it is. Also, click to hear him walk you through it on A.M. Baton Rouge, with Kevin Gallagher & Bill Profita

Caldo

1 each             yellow onion, diced

½ each             bell pepper, diced

½ each             celery, diced

1 clove             garlic, minced

½ pound          cooked lima beans

½ pound          mustard greens

½ pound          ham hocks

½ pound          tomatoes, diced

½ cup               sweet corn, cut

½ cup               sweet potatoes, diced

½ cup               yellow potatoes, diced

½ cup               green beans, chopped

¾ gal               chicken or ham broth

1 each             bay leaves

½ tsp                cayenne pepper

1 pinch              all spice

salt and fresh cracked black pepper to taste

Olive oil for sautéing

In a large sauce pot, over moderate heat, begin cooking the onion, bell pepper, garlic and celery with just a splash of olive oil. Cook these vegetables for several minutes or until they become slightly translucent. Cover the above ingredients with the chicken or ham broth and season with bay leaves, cayenne pepper and all spice. Add in the sweet potatoes, potatoes, sweet corn, green beans, ham hock, mustard greens and lima beans. Allow the broth to come to a boil over high heat before reducing heat to a gentle simmer. Simmer the vegetables until tender.

When the ham hock is tender remove, pick the meat from it and add it back to the soup.