Gary's simple bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Carrots; peeled or scraped | |
| 2 | Stalks celery | |
| 1 | large | Onion |
| 5 | Cloves garlic | |
| ½ | teaspoon | Ground thyme |
| 1 | pounds | White beans; dried |
| Salt and pepper | ||
| 1 | Ham bone | |
Directions
Melt the butter in a large soup pot over medium heat. Put the carrots, celery, onion, and garlic in a food processor and process till still a little chunky (about ¼ inch chunks). Transfer to the soup pot and cook for 5 minutes. Add thyme and cook 5 minutes more.
Add ½ gallon cold water, the ham bone, and the beans. Bring to a boil; then turn the heat down to a simmer (about 2 on electric stove), cover, and cook for about 3 to 3½ hours, adding more water to keep the beans covered by 1 inch. Season with salt and pepper to taste.
NOTES : Gary's other possibilities: Use 1 ½ T curry, adding half instead of thyme and half with the salt and pepper. Add a peeled chopped tomato.
Add some sausage (this is good). Finely mince 6 coriander leaves and cook with the soup. Pass a bowl of grated Monterey jack cheese or sour cream with the soup. Serve with French bread.
Recipe by: GC
Posted to TNT Recipes Digest by MJSpence <MJSpence@...> on Apr 18, 1998
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