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Vegetable Bean Soup

Ingredients

  • 1/4 cup oil
  • 2 onions, chopped
  • 2 cloves garlic (to taste), chopped
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 3 qts water (may substitute some chicken broth or water if you prefer)
  • 1 lb navy beans, soaked
  • 2-3 lbs smoked ham hocks
  • 2 bay leaves
  • 2 potatoes (peeled or unpeeled)
  • 2 tomatoes, peeled & chopped
  • 1/3 cup chopped parsley
  • 1 teas thyme or savory
  • Salt & pepper to taste
  1. In large kettle, heat oil and saute onions and garlic until onions are soft. Add carrots and celery. Stir and simmer 10 minutes more. Add water, ham hocks, beans, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, 2 hours
  2. Remove bay leaf
  3. Place potatoes, 3 cups of soup liquid and 1 cup of the beans in a blender (or processor) and blend until smooth
  4. Return to soup
  5. Remove ham hocks, trim off meat and return meat to soup. Add tomatoes & parsley, S&P to taste
  6. Simmer 1 hour, uncovered

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