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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 27 |
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Iâve been cooking and freezing soups and stews for 45 years. This hearty, wholesome soup is one of my wifeâs favorites. The way to a womanâs heart is through her stomach, too. Ingredients:
2 pounds dried navy beans |
3 large onions, chopped |
2 tablespoons butter |
4 medium carrots, chopped |
2 smoked ham hocks |
1 tablespoon marinade for chicken |
12 orange peel strips (1 to 3 inches) |
1 teaspoon salt |
1/2 teaspoon dried thyme |
2 bay leaves |
3 cups cubed fully cooked ham |
1 can (28 ounces) diced tomatoes, undrained |
1/4 cup cider vinegar |
Directions:
1. Sort beans and rinse with cold water. Place in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans; discard liquid and set beans aside. In the same pan, saute onions in butter until tender. Add carrots; saute 4-5 minutes longer.
3. Add the ham hocks, marinade for chicken, orange peel, salt, thyme, bay leaves, beans and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
4. Remove ham hocks; when cool enough to handle, remove meat from bones. Discard bones and cut meat into cubes; return to the soup. Add the additional ham, tomatoes and vinegar; heat through. Discard bay leaves and orange peel before serving. Yield: 27 servings (6-3/4 quarts).
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