Thursday, October 20, 2011
It's Ham & Bean Soup weather here!
Old Fashioned Ham & Bean Soup
1 lb. dried Great Northern (white) beans, rinsed, drained & picked over
2 smoked ham hocks (about 2 lbs. total) OR *I* use about a 4-lb. Pork Shoulder Picnic Ham
1 lg. onion, chopped
1 clove garlic, minced
2 Tbsp. fresh parsley, minced
Salt & Pepper to taste
In a large soup pot combine beans and cover with water. Discard any beans that float to the surface. Bring to a boil; cover. Continue to boil 2 minutes. Remove from heat and allow pot to stand, covered, 1 hour.
Add ham, onion, garlic; cover and bring to a boil. Reduce heat and simmer 2 hrs. Add the fresh parsley. Cover and continue simmering, at least 1 more hour or longer.
Remove ham hocks or shoulder, separate meat from fat and bones. Dice meat and return to soup. Discard fat and bones. Season to taste with salt & pepper.
Makes 6 hearty servings.