| This recipe is liked by 1 person(s). |
15 Bean Soup
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| 1 lb | pkg 15 bean soup |
| 1 lb | pork shoulder, diced |
| 1 large | onion, chopped |
| 4 | garlic cloves, minced |
| 3 | celery stalks, chopped |
| 3 | ham hocks |
| 1 tbsp | dried parsley |
| A tsp | dried rosemary |
| 1 tsp | black pepper |
| 1 Tbsp | savory |
| 2 tbsp | olive oil |
| 2 | chicken bouillon cubes |
Directions:
Wash the beans
Put in large pot and cover with water.
Bring to boil; stir and remove from heat.
Cover and let sit 1 hour.
After that hour, drain beans and set aside.
Add oil to pot.
Sauté your ham hocks, onion, and celery until tender.
Next add garlic and sauté 2 minutes more.
Add your beans and cover with water (about 2 inches over top of beans).
Add parsley, rosemary, black pepper, savory, bouillon cubes, and about 1 teaspoon of salt to start with.
Mix well.
Bring to boil; stir, reduce heat cover and simmer for 2 to 2 1/2 hours or until all the sizes of the beans are tender.
Keep watching it and stirring it every once in a while.
You may need to add more water; you want it to keep a consistency a little thicker than a soup.
Taste it after it cooks--you may need more salt or pepper.
During the last 15 minutes of cooking, add the flavor package that comes with the beans.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe