| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Parsley |
| 1 |
|
Bay leaf |
| 3/4 |
ts |
Marjoram |
| 3/4 |
ts |
Thyme |
| 10 |
c |
Chicken or ham stock |
| 1/2 |
c |
Butter |
| 1 |
c |
Onion; chopped |
| 4 |
|
Carrots; chopped |
| 3 |
|
Celery ribs; chopped |
| 2 |
|
Garlic; minced |
| 1/2 |
lb |
Ham; cubed |
| 1 |
cn |
Diced tomatoes; 28 oz. |
| 1 |
tb |
Prepared mustard |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans
with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.
Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or
until beans are tender. In a skillet, melt butter and saute' onion,
carrots, celery and minced garlic. Add to beans and stock. Finally, add
Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer
and then enjoy.
A very hearty soup that's great in a snowstorm!!
Posted to MM-Recipes Digest V4 #3 by "Pat Mitchell" <pattm@execpc.com> on
Jan 13, 1999
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