Subj : Winter Soups - 02
To   : All
From : Dave Drum
Date : Sun Jan 21 2024 07:50:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ham & Bean Soup
Categories: Beans, Vegetables, Herbs, Pork
     Yield: 6 servings

     3 tb Extra-virgin olive oil
     3 lg Celery ribs; diced
     2 lg Carrots; scrubbed or peeled;
          - diced
     1 lg Yellow onion; fine chopped
     3 cl Garlic; chopped
          Salt & black pepper
     1 lb Dry navy or Great Northern
          - beans; sorted, rinsed,
          - soaked overnight
     4    Thyme sprigs
          +=OR=+
   1/2 ts Dried thyme
     2    Bay leaves; fresh or dry
 1 1/2 lb Ham hock or smoked ham shank
          (1 3/4 pounds)
    12 oz Cooked ham; diced in 1/2"
          - cubes
          Lemon; to serve

 In a large pot or Dutch oven, heat the oil over medium.
 Add the celery, half of the carrots, onion and garlic.
 Season lightly with salt and cook, stirring
 occasionally, until the vegetables have softened, 10 to
 12 minutes.

 Drain and rinse the beans, then add to the pot along
 with the thyme, bay leaves, 1 teaspoon salt and 1/2
 teaspoon pepper. Stir and cook for 1 minute. Add the ham
 hock and cover with 7 cups of water. Stir, partially
 covered, increasing the heat to bring to a boil. Once
 boiling, reduce to medium-low and simmer, stirring
 occasionally, until the beans are tender, about 1 hour.
 (Add more water, if necessary, to keep the beans
 covered.) Taste for seasoning as the soup simmers and
 add more salt and pepper as needed; be mindful that the
 cooked ham, added later, is salty.

 Discard the ham hock, bay leaves and thyme sprigs;
 transfer 2 cups of the soup to a blender and process
 until creamy; return to the pot. (Alternatively, you can
 use an immersion blender.) Add the cubed ham and
 remaining carrots, partially cover and simmer, stirring
 occasionally, until the carrots are slightly softened,
 about 10 minutes. Taste for seasoning and serve with
 extra pepper and a squeeze of lemon, if you like. The
 soup will thicken substantially over time, so thin out
 with water and adjust seasoning when reheating.

 By: Naz Deravian

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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