Meg O'malley's Irish Parliament Bean Soup |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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I copied this recipe from several years ago. I will rewrite it as the original, but I'm going to add some of my personal notes at the end. It is very easy to make. Ingredients:
2 lbs navy beans (dried) |
1 ham bone |
1 gallon water |
1 medium onion, diced small |
4 stalks celery, diced small |
2 carrots, diced small |
1 pinch salt |
1 pinch pepper |
1 teaspoon dried thyme leaves |
1 bay leaf |
Directions:
1. Rinse beans in cool water and soak overnight. In a 6-quart stock pot, add drained beans, ham bone, water, and seasonings and bring to a simmer. Continue to simmer over a medium-low heat, stirring occasionally, until beans are soft (about 1 1/2 hours). Add vegetables and cook until tender and soup has thickened. Remove ham bone, adjust seasonings and enjoy with Irish Brown Bread or you favorite crackers.
2. Chef Matt: Meg O'Malley's.
3. Notes: I first cooked a bone-in ham by rubbing the surface with ground ginger and cloves; put in a brown-n-bag and pour in a small bottle of ginger ale. Seal and place in a 325* oven for 3 hours. To the soup, I add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the ham that I have diced. YUM ! ! !
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