Summer bean soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried white beans |
| Ham bone, cut into pieces | ||
| 1 | medium | Onion, chopped |
| 1 | each | Bay leaf |
| 6 | eaches | Cloves garlic, chopped |
| 1½ | pounds | Fresh tomatoes, peeled, seeded and chopped (with |
| Juice reserved) | ||
| 1 | tablespoon | Chopped fresh oregano |
| 3 | tablespoons | Chopped fresh Italian parsley |
| Kernels from 4 ears of fresh corn | ||
| Freshly ground black pepper, to taste | ||
Directions
Soak the beans overnight in a large pot with water to cover. Drain the beans and add the ham bone, onion, bay leaf, garlic, tomatoes (with their juice), oregano and parsley. Add sufficient cold water to cover and bring to a boil. Reduce the heat to moderately low and simmer, covered, until the beans are tender, about 1½ to 2 hours, stirring occasionally and skimming off any foam from the surface.
Stir in the corn kernels and simmer for an additional 5 minutes, until the corn is just tender. Season to taste with black pepper.
Remove the ham bone and serve the soup with toasted Italian bread rubbed with garlic and olive oil. Makes 8 servings. [Summer's Best; Janet Bukovinsky] [The New York Times Magazine; July 27, 1986] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95