Saturday, October 6, 2012

Northern Bean Soup

Northern Bean Soup

From the red binder Betty Crocker cook book
8 cups water
1 lb dried Great Northern Beans (about 2 cups)
1 can (8 oz) tomato sauce
2 ¼ lbs smoked pork hocks
1 large onion, chopped (about 1 cup)
1 tbsp instant beef bouillon
1 tsp salt 1 clove garlic, crushed
2 cups mashed potatoes
2 medium carrots, cut into ½ inch pieces
2 medium stalks celery, cut into ½ inch

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add tomato sauce, pork hocks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst) Skim fat in necessary.

Remove pork hocks, trim fat and bone from pork. Cut pork into ½ “ pieces. Stir in pork, potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Stir in 1 to 2 cups milk or water for thinner consistency. 8 servings.
I haven’t ever tried to thin it out… just eaten it thick.
I like to serve it with corn bread
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