Beans are kind of a touchy subject with some people.
You either like them, or you don't.
Me, I love them!
Any kind, shape, or form.
When I sent my bean soup pictures through Facebook,
everyone went wild....
I guess I didn't realize that bean soup was such a hot item.
I used two smoked ham hocks in this recipe.
And yes, it simmered all day.....
The house smelled wonderful!
This soup turned out fabulous.
Even the "I don't like soup" person liked it.
This is how I made it:
2 1/2 c. great northern beans (dried)
2 quarts water
2 smoked ham hocks
2 TBS Italian seasoning
1-2 TBS ham soup base
1 c. diced onion
1 c. chopped celery (I used 2 celery stalks)
5 small/medium carrots (diced)
3 cloves garlic (diced)
salt and pepper
Fill a pot large enough to hold the beans and water. Bring the water to a boil. Turn off heat and add the beans. Soak the beans for about 2 hours. Drain the water.
Meanwhile, put the ham hocks in a large pot and cover with 2 quarts water. Add the Italian seasoning and ham soup base. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Simmer for another hour (I simmered with lid on), until the vegetables are soft and the meat easily pulls away from the bone. Pull the meat off the bone and discard the bones (this last step took longer than an hour).
Add salt and pepper to taste. Add the Tabasco to individual servings if you like.
This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
The Better Baker ~ Weekend Pot Luck