| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried beans* |
| 1 |
|
Leftover ham bone with meat on it |
| 28 |
oz |
Undrained crushed peeled tomatoes** |
| 1 |
c |
Baby carrots***; cut in half crosswise then sliced into long pieces |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 2 |
md |
Yellow onions; chopped |
| 2 |
|
Ribs celery; chopped |
| 4 |
lg |
Cloves garlic (4 to 6); minced |
| 4 |
tb |
Dark brown sugar; packed |
| 2 |
tb |
Sherry cooking wine |
| 1/2 |
ts |
Salt; (1/2 to 3/4 teaspoon) |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Black pepper; (1/4 to 1/2 teaspoon) |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
Sort through beans, rinse, put into a large pot with 8 cups of hot water.
Bring beans to a rapid boil, boil 2 minutes, remove from heat. Cover & let
stand for 1 hour. Meanwhile, place leftover ham bone in another large pot,
add 10 to 12 cups of water or enough water to cover ham. Bring to a rapid
boil. I boiled the heck out of the ham. So much in fact that it took ALL
the flavoring out of the meat so I didn't use ANY ham in the soup. It
boiled for about 1 hour...I know... eeks! But, since I had the ham for
awhile I did not feel guilty about not using it! If you want ham in your
soup, don't boil the heck out of it
:) ! After beans have sat for 1 hour, drain & rinse again. Put back into
the large pot & drain the hot liquid from the ham over the beans. Throw out
the remains of the ham. Put beans back on the stove, bring to a boil,
reduce heat to medium and cook for about 45 minutes. Skim the surface of
soup several times to remove any skum that comes to the top. Add tomatoes &
carrots. Continue cooking. Meanwhile, heat olive oil & butter in a large
skillet. Add onions, celery & garlic & saute until veggies are tender, but
not overly brown! Add to soup along with remaining ingredients. Continue
cooking until soup thickens & flavors have mingled. I left mine on the
stove for a couple hours, lowering heat now & then.
Notes:
*Beans: I used a bag of the 16 soup mix beans. The small beans cook faster
& thus thicken the soup, but then they aren't there to see in the soup; I
like to look at the different sizes & colors. The bigger beans take longer
to become tender. Maybe a mixture of the same size beans would be better.
**Tomatoes: I think I will start with a 15 oz. can next time & go from
there. I think this would make the soup more "beanie". Or use a 28 oz. can
of whole tomatoes, drained & then cut up.
***Carrots: I would use 1/2 cup carrots next time...again, to make it more
"beanie".
Remember to stir soup occasionally throughout the cooking process!! Greg
thought this was great. Makes about 8 servings. Made this on 1/2/98.
BMc1/98. Lynn Thomas' notes: Made this 1-6-97; omitted oil, added 1 pkg.
Healthy Choice Polska Kielbasa, put everything into the crockpot and let it
cook for at least 12 hours.
Recipe by: Bonnie McNulty
Posted to TNT Recipes Digest, Vol 01, Nr 919 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on 7 Ja, n 1998
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