White Bean Soup from Georgia Varozza

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Equipment

Ingrediënten

  • 1 lb. white beans navy or great northern
  • 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!
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Recipe Category Soup
Country Amish

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