Bean Soup

Name: Bean Soup
Ingredients: 1 lb. Great Northern beans; 12 c. water; 6 chicken bouillon cubes; 3 ham hocks or leftover ham bone; 2 chopped onions; parsley to taste; 1 large can crushed tomatoes; potato flakes (instant); 1 tsp. salt; 1/2 tsp. pepper; 1 tsp. basil leaves; 1/2 tsp. nutmeg; 1/2 tsp. oregano leaves; 2 cloves minced garlic; 1 bay leaf; sliced celery and carrots; 1 to 2 Tbsp. olive oil

17 ingredients

11 steps

Ingredients

1 lb. Great Northern beans
12 c. water
6 chicken bouillon cubes
3 ham hocks or leftover ham bone
2 chopped onions
parsley to taste
1 large can crushed tomatoes
potato flakes (instant)
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil leaves
1/2 tsp. nutmeg
1/2 tsp. oregano leaves
2 cloves minced garlic
1 bay leaf
sliced celery and carrots
1 to 2 Tbsp. olive oil

Directions

1

Clean and rinse beans; soak overnight or longer.
2

Drain.
3

Add remaining ingredients except tomatoes, celery, carrots, potato flakes and oil.
4

Bring to a boil.
5

Reduce heat; cover and simmer 1 1/2 hours or until beans are tender.
6

Remove meat from bone; cut into small pieces and return to soup.
7

Add tomatoes, celery, carrots and potato flakes to thicken.
8

Stir until blended, then add oil.
9

Return to heat; simmer, covered, until vegetables are tender.
10

Remove bay leaf.
11

Serve.