Yield: 1 Servings
|2 \N||Carrots; peeled or scraped|
|2 \N||Stalks celery|
|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