White Bean Soup from Georgia Varozza
Equipment
Ingrediënten
- 1 lb. white beans navy or great northern
- 2½ quarts water—enough to completely cover the beans
- 1 ham hock
- 1 stalk celery chunked into thirds
- 1 onion diced
- salt and pepper to taste
Instructies
- Place the beans in a large soup pot and add the water.
- Bring to a boil and then turn off the heat.
- Cover the pot and let sit for an hour.
- Drain water from the beans, refill the soup pot with fresh water, and return the beans to the stove.
- Once the mixture begins boiling, turn down the heat so the beans simmer.
- Now is the time to add the ham hock, celery, and onion.
- Simmer the beans, covered, for 2 or more hours, stirring occasionally, or until the beans are tender.
- Remove the ham hock and celery from the soup.
- Discard the celery, let the ham hock cool enough to take off any meat, and add the ham back into the pot.
- When ready to serve, salt and pepper to taste.
Notes / Tips / Wine Advice:
Our family loves this soup plain with cornbread on the side. But sometimes we like to eat it ladled over cooked rice with chopped tomatoes on top. Delicious!