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White Bean Soup

Ingredients (serves 8):

1 lb Great Northern beans

2 quarts of water

2 1/2 lbs of ham hocks or shanks

2 tsp. dried rosemary

1 cup yellow onions, diced

1 cup celery, chopped

2 carrots, chopped

3 cloves garlic, diced

Fresh parsley for garnish



Soak beans for 2 hours or overnight before cooking. Rinse and drain.

In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.

Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart. Remove and discard bones.

Garnish with chopped fresh parsley and serve