Sunday, July 28, 2013

White Bean Soup

A big batch of this soup makes future meals convenient. We freeze individual size portions to be used at a convenient time.

Is your family on the run some nights? Need a meal which lasts on the stove for hours in order to accommodate everyone's schedule? 

This is a perfect answer to weekly meal planning. 

Prep Time: 1 hour (but we recommend soaking the beans overnight)

Cook Time: 2 -4 hours 

 1 pound dried white beans, sorted and rinsed, soaked overnight 
 4 cups chicken stock
 2 cups water
 1 smoked ham hock
 3/4 cup chopped carrots
 3/4 cup chopped yellow onion
 2 gloves garlic, crushed and chopped
 2 teaspoons dried parsley
 1 1/4 teaspoons sage
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1/4 teaspoon crushed rosemary
 1/8 teaspoon (pinch) dried basil

  • Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour. 
  • Drain the beans. Note: Canned Beans may be substituted if in a hurry. Dry beans are more cost effective.
  • Place in large pot with other ingredients. 
  • Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. 
  • Cut ham from bone and put meat into soup.
  • For creamier soup, place mixture into blender, placing hand on top of blender lid for safety.
  • Serve hot.
  • This herbed white bean soup makes 8 to 10 servings.

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