Navy Bean Soup
4 SERVINGS
Ingredients:
3 1/4cups Navy beans, picked over
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Celery, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
1 tablespoon Garlic, minced
1/2 teaspoon Sage, chopped
1 teaspoon Thyme, chopped
3 cups Chicken stock
1 Smoked ham hock
1 tablespoon Chives, minced
Method:
Soak the beans in water overnight and drain.
Cook the bacon over low heat until almost crisp.
Add the carrot, celery, and onions; cook 5 minutes.
Add the garlic, cook 1 minute. Add the herbs.
Add the chicken stock, ham hock, and white beans and bring to a simmer.
Cook until the beans are tender. Remove ham hock, cut off meat into small bits, and return meat to soup, discarding the bone.
To thicken the soup, crush some of the beans.
Taste and adjust seasoning.
Garnish each serving with chives.
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