Country Ribs And Navy Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Had a recipe and went crazy adding. Came out so good, my husband could not stop talking about as he was eating it. Great with a hot buttered bread Ingredients:
2 smoked ham hocks (large size) |
2-3 pounds of meaty country ribs |
2 onions chopped |
4 cloves garlics chopped |
1 large red pepper chopped |
1 small pkg of fresh mushrooms , sliced thin |
4 stalk celery chopped |
1/2 small head cabbage shredded thin |
2 roma tomatoes chopped |
2 large cans of beef broth (large cans) |
1 pound dry navy beans |
1/2 pound dry great navy beans |
1 can of diced tomatoes |
fresh chopped parsley |
seasonings |
sazon (3 tsps) |
italian seasoning (2 tsps) |
garlic powder (2 tbsp) |
salt & pepper to taste |
paprika (2 tsp) |
olive oil (2 tbsp) |
olive oil (6 tbsp) |
water |
Directions:
1. Soak beans in hot water for about 20 minutes, drain and set aside
2. Cut up the ribs into small pieces (1/4 ), remove any excess fat (I save the fat for use in sauces, rice, etc. for flavor). Save the rib bones
3. In large 8 quart pan, add 6 tbsp olive oil, add chopped rib meat and saute for about 10 minutes
4. Add beef broth and ham hocks. I used enough water to fill pot about 3/4 full
5. On large baking sheet, add all chopped vegetables and spread 2 tbsp olive oil over the veggies, Bake in a 400 oven for about 5 minutes and toss them around to mix up (be sure not to burn them)
6. Add pan of veggies to stock pot and add drained beans,
7. Bring to boil and add seasonings.
8. Add rib bones for flavor
9. Cover and simmer for about 3 hours, till beans are tender
10. Remove ham hocks and chop meat up and return to pan, (do not use the bones or fat)
11. Season more to taste
12. Remove rib bones and eat,
13. The soup will thicken when it sits overnight
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