Oh is it ever soup season!!!! My favorite time of the year! Due to an incredible snow overnight, I'm going to make TWO soups today! I made this the other day with the leftover ham we had from Christmas (yes, it's still good). This soup was so savory, I had leftovers at midnight and for breakfast the next morning!
NAVY BEAN SOUP
1 lb navy beans, soaked overnight
celery, onions, carrots, amount and size-of-dice to your choosing
ham bone with meat still on
1 bouquet garni (traditionally parsley, thyme, bay leaf.....but can also include rosemary, oregano)
1 bouquet garni (traditionally parsley, thyme, bay leaf.....but can also include rosemary, oregano)
Put beans and ham bone in stock pot and cover with water, cook about an hour until bean starts to soften. Add vegetables and herbs. Cook until beans are completely soft. Mash about half of the beans to help thicken the soup. Season with S&P to taste.
This recipe would probably serve about 6, but the two of us polished the soup of within the first day. As with most soups, this one really is better the second day, although we didn't give it a chance! I served it with Fresh Market's Rosemary-Salt Rolls.
No comments:
Post a Comment