Navy bean w/ham-hock soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried navy beans |
| ⅓ | cup | Onion, diced |
| ½ | cup | Carrots, diced |
| 2 | teaspoons | Garlic, chopped |
| 1 | Smoked ham hock | |
| 2 | tablespoons | Margarine, melted |
| 10¼ | cup | Chicken or vegetable stock |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Parsley flakes |
| ¼ | teaspoon | Tabasco sauce |
| Salt, to taste | ||
| Roux (optional), made from 3 tablespoons flour and 2 tablespoons butter, stirred until well mixed | ||
Directions
Rinse beans well. Soak overnight in cold water.
The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. Add drained beans and chicken or vegetable stock. Bring to a boil, then lower heat and let simmer until beans are tender, approximately 1 to 2 hours. If more liquid is needed, add more water or stock. Caution: Do not add too much liquid. Before finishing soup, add cayenne and black pepper, paprika, parsley, Tabasco and salt, to taste. If a smoother texture is desired, thicken with roux.
Approximate values per serving: 229 calories, 6g fat, 17mg cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories from fat.
This is served at Crackers & Company Cafe at 535 W. Iron Ave., in Mesa, Arizona. Recipe typed by Joyce Kohl, THE IMPROV BBS. This recipe appeared in The Arizona Republic March 29, 1995 Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849