 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
|
Serve with cornbread muffins, yum. Ingredients:
1 pound navy beans or large lima beans, picked over and rinsed, drained |
10 sprigs parsley |
2 sprigs fresh thyme or rosemary |
1 bay leaf |
left over ham bone or 2 large smoked ham hocks, 1.5 lbs |
1 med onion, coarsely chopped |
1 clove garlic, coarsely chopped |
8 cups cold water |
1 med carrot, coarsely chopped |
kosher salt and grounf black pepper |
Directions:
1. Place beans in large saucepan and cover with cold water by about 2 inches. Bring to boil and lower the heat to simmer.
2. Cook for 5 minutes, remove from heat. Cover and let sit for 1 hour. Drain and reserve liquid.
3. In large soup pot or dutch oven combine beans, herbs, ham, onion, carrot and garlic with water.
4. Bring to a boil, cover and reduce heat so soup is at a low simmer. Cook until the beans and hocks (or meat on bone) are tender, about 1 1/2 hours.
5. Turn off heat and remove hocks, cool slightly. Remove meat and discard fat, skin and bones. Cut into small cubes.
6. Remove herbs
7. Puree 3 cups of bean mixture in blender and add back to soup with meat.
8. Heat soup and add salt & pepper to taste.
|
|