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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Country Style Bean Soup

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  • 1 portion Bean Soup Mix (2 1/4 cups)
  • 1 pound ham hocks smoked
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onions chopped
  • 4 teaspoons beef bouillon
  • 1 clove garlic minced
  • 1 bay leaf small
  • 1/2 teaspoon thyme dried
  • 1/4 teaspoon black pepper
  • 1/3 cup water
  • 3 tablespoons flour
  • 2 tablespoons cider vinegar

This recipe makes 10 servings.

Rinse and pick over beans, discarding any shriveled ones. Place beans in a 5-quart saucepot or Dutch oven. Cover with 6 cups water; soak overnight. (For a quick-soak method, bring beans and water to a boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour.)

Drain beans and return to saucepot. Add 7 cups water, ham hocks, carrots, celery, onion, bouillon granules, garlic, bay leaf, thyme and pepper. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer, stirring occasionally, for 3 to 4 hours or until beans are tender. Remove bay leaf. Remove hocks. Cut ham from hocks and dice. Return meat to soup.

In a covered jar, shake 1/3 cup water, flour and vinegar until smooth. Stir into soup. Cover and simmer for 15 minutes, stirring occasionally. Taste for seasoning.

 
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