Gary's simple bean soup

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
2 \N Carrots; peeled or scraped
2 \N Stalks celery
1 large Onion
5 \N Cloves garlic
½ teaspoon Ground thyme
1 pounds White beans; dried
\N \N Salt and pepper
1 \N Ham bone

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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