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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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Made this soup last year for the first time and now everyone asks for it. It's nice and thick and the flavors together are great. Serve with a nice loaf of warm bread & butter!!!! Ingredients:
1 bag of great northern white bean (or navy beans) |
1 bag of black beans |
8 plus cups of water |
4 carrots chopped |
4 celery stalks chopped |
1 bell pepper chopped |
2 onions chopped |
6 cloves garlic chopped |
3 tbsp balsamic vinegar |
2 smoked ham hocks |
1 smoked pork shoulder (meaty) |
2 bay leaves |
1 (15 oz) can tomatoe sauce |
1/2 tsp dry mustard |
1 tsp chili powder |
1 tsp black pepper |
1/2 tsp thyme |
1/2 tsp rosemary |
1 tbsp parsley flakes |
1/2 tsp salt |
1/2-1 tsp paprika |
1/2-1 tsp oregano |
1/2 tsp seasoned salt |
1/2 tsp crushed red pepper |
3/4 cup barley |
if you have add 1 tsp dried tomatoes |
2 tbsp bacon grease |
if you have add 2 tbsp ham soup base (only if you have) |
Directions:
1. Soak dry beans in water overnight
2. Drain
3. In large stock pan
4. Add bacon grease and saute ALL vegetables for about 5 mintues
5. Add water and bring to boil
6. Add tomatoe sauce and vinegar (if ham base is used, add now)
7. Add ham hock & shoulder
8. Add beans, and barley
9. Add all the seasonings (more to taste later)
10. After about 1-1/2 hours remove meat and cut up into small cubes and return to soup
11. Lower heat and simmer for atleast 3-4 hours to incorporate flavors
12. Add more water if too thick
13. ***I also add more smokey ham that I buy at store and cut up to add to soup, we like meat in the soup
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