- 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.
|