 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
This is a creamy, smoky soup that doesn't take too much effort, because it uses canned beans. I took several bean soup recipies that use soaked beans, combined them and substituted canned beans. I tweaked and tested until it was the way I liked it. My family loves bean soup, but I'm not really a lover - and even >I< like this version. It warms you up on a rainy, cold day. NOTE: A smoked turkey leg works just as well as the smoked pork hocks and is a bit healthier. Ingredients:
2 carrots, chopped |
2 medum onions, chopped (about 2 cups) |
4 celery ribs, sliced |
2 garlic cloves, minced |
3 tablespoons butter |
2 smoked pork hocks |
1 quart chicken stock |
3 (16 ounce) cans beans (small white, pink beans, cannelini, your choice) |
1 (14 1/2 ounce) can stewed tomatoes |
2 bay leaves |
3 whole cloves |
1/4 teaspoon dried thyme |
1/2 teaspoon pepper |
2 cups milk |
2 cups sharp cheddar cheese, shredded |
Directions:
1. Drain and rinse beans in a colander until they stop foaming.
2. Saute onions, celery, carrots and garlic with butter in a large dutch oven.
3. Add pork hocks, stock, tomatoes with juice and the beans. Add bay leaves, cloves, thyme and pepper.
4. Simmer gently for 2 hours, covered, then remove pork hocks & let hocks cool.
5. Remove bay leaves and cloves.
6. When hocks are cool enough to handle - pick off meat, chop finely and return to soup pot.
7. Using potato masher or stick blender, smash up some of the beans and tomatoes (do not puree until smooth).
8. Off the heat, add cheese and enough milk to smooth out the soup, and create a soup consistency. I use the full 2 cups, but you may need less.
9. Warm over very low heat until gently bubbling.
10. Serve with green salad and dinner rolls.
|
|