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CATEGORY CUISINE TAG YIELD
Grains, Meats Cooking liv, Import 1 Servings

INGREDIENTS

1 lb Dried baby lima beans or
other dried picked over
white beans
2 Ham hocks
2/3 c Wheat berries*
8 c Water
2 c Chicken broth
2 Onions, chopped
3 Carrots, chopped
3 Celery ribs, chopped
1 Bay leaf
1 t Dried rosemary, crumbled
1 Head escarole, about 1
pound chopped coarsely
3 Garlic cloves, minced

INSTRUCTIONS

available at natural foods stores and some specialty foods shops  In a
bowl soak beans in water to cover by 2 inches overnight or  quick-soak
and drain. In a heavy kettle (at least 5 quarts) simmer  ham hocks and
wheat berries in water and broth, covered, 1 hour. Add  drained beans
and bring to a boil. Reduce to a simmer and skim froth.  Add onions,
carrots, celery, bay leaf, and rosemary and simmer,  covered, until
beans are tender, about 1 hour. Transfer ham hocks  with a slotted
spoon to a cutting board. Discard fat and bones and  chop meat. In a
blender or food processor pure 3 cups soup. Stir pure  into soup with
chopped meat and escarole and simmer, uncovered, 15  minutes. Stir in
garlic and salt and pepper to taste. Soup may be  made 4 days ahead
(cool uncovered before chilling covered.) Yield: 15    cups NOTES :
(Courtesy Gourmet Magazine)  Recipe by: Cooking LiveShow #CL8792
Posted to MC-Recipe Digest V1 #369, by Angele Freeman
<jfreeman@netusa1.net> on Sun, 12 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1316
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 2930.3mg
Potassium: 5668.8mg
Carbohydrates: 241.4g
Fiber: 61.7g
Sugar: 30g
Protein: 80.9g


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