| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Pasta, Pulses and, Soups |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Great northern beans — |
|
|
Washed |
| 2 |
ts |
Olive oil |
| 1 |
lg |
Onion — chopped |
| 2 |
|
Garlic cloves — chopped |
| 7 |
c |
Chicken bouillon |
| 1 |
c |
Water |
| 1 |
|
Ham hocks |
| 2 |
lg |
Carrots — sliced |
| 2 |
lg |
Celery stalks — sliced |
| 1/2 |
c |
Parsley sprigs — chopped |
| 2 |
lg |
Bay leaves |
| 1 1/2 |
ts |
Dried basil |
| 1 |
ts |
Dried marjoram |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
|
ds |
Cayenne pepper |
| 1/4 |
ts |
Black pepper |
| 2 1/4 |
c |
Angel hair pasta — * see |
|
|
Note |
| 1 |
cn |
Tomato sauce |
|
|
Salt |
INSTRUCTIONS
Place beans in a large Dutch oven or soup pot. Cover with 2 inches of
water and bring to a boil over high heat. Lower heat and boil 2 minutes.
Remove pot from heat, cover, and let beans stand 1 hour. Drain beans in a
colander, discarding water.
In the same pot, combine olive oil, garlic, onions and 3 tablespoons of
chicken bouillon. Cook over medium heat, stirring frequently, until onion
is soft (5-6 minutes). If liquid begins to evaporate, add a little more
bouillon. Return beans to pot. Add water, ham hock, carrots, celery,
parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne pepper,
Recipe By : Skinny Soups
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”