| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Beans, Soups |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
Carrots; peeled or scraped |
| 2 |
|
Stalks celery |
| 1 |
lg |
Onion |
| 5 |
|
Cloves garlic |
| 1/2 |
ts |
Ground thyme |
| 1 |
lb |
White beans; dried |
|
|
Salt and pepper |
| 1 |
|
Ham bone |
INSTRUCTIONS
Melt the butter in a large soup pot over medium heat. Put the carrots,
celery, onion, and garlic in a food processor and process till still a
little chunky (about 1/4 inch chunks). Transfer to the soup pot and cook
for 5 minutes. Add thyme and cook 5 minutes more.
Add 1/2 gallon cold water, the ham bone, and the beans. Bring to a boil;
then turn the heat down to a simmer (about 2 on electric stove), cover, and
cook for about 3 to 3 1/2 hours, adding more water to keep the beans
covered by 1 inch. Season with salt and pepper to taste.
NOTES : Gary's other possibilities: Use 1 1/2 T curry, adding half instead
of thyme and half with the salt and pepper. Add a peeled chopped tomato.
Add some sausage (this is good). Finely mince 6 coriander leaves and cook
with the soup. Pass a bowl of grated Monterey jack cheese or sour cream
with the soup. Serve with French bread.
Recipe by: GC
Posted to TNT Recipes Digest by MJSpence <MJSpence@aol.com> on Apr 18, 1998
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