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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often. Ingredients:
3 cups (1-1/2 pounds) dried navy beans |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 large onion, chopped |
1 meaty ham hock or 1 cup diced cooked ham |
2 cups chicken broth |
2-1/2 cups water |
salt and pepper to taste |
minced fresh parsley |
Directions:
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
3. Add more water if necessary. Remove ham hock and let stand until cool enough to hand. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
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