Three Bean Soup

Name: Three Bean Soup
Ingredients: 2 carrots, chopped; 2 medum onions, chopped (about 2 cups); 4 celery ribs, sliced; 2 garlic cloves, minced; 3 tablespoons butter; 2 smoked pork hocks; 1 quart chicken stock; 3 (16 ounce) cans beans (small white, pink beans, cannelini, your choice); 1 (14 1/2 ounce) can stewed tomatoes; 2 bay leaves; 3 whole cloves; 14 teaspoon dried thyme; 12 teaspoon pepper; 2 cups milk; 2 cups sharp cheddar cheese, shredded

15 ingredients

12 steps

Ingredients

2 carrots, chopped
2 medum onions, chopped (about 2 cups)
4 celery ribs, sliced
2 garlic cloves, minced
3 tablespoons butter
2 smoked pork hocks
1 quart chicken stock
3 (16 ounce) cans beans (small white, pink beans, cannelini, your choice)
1 (14 1/2 ounce) can stewed tomatoes
2 bay leaves
3 whole cloves
14 teaspoon dried thyme
12 teaspoon pepper
2 cups milk
2 cups sharp cheddar cheese, shredded

Directions

1

Drain and rinse beans in a colander until they stop foaming.
2

Saute onions, celery, carrots and garlic with butter in a large dutch oven.
3

Add pork hocks, stock, tomatoes with juice and the beans.
4

Add bay leaves, cloves, thyme and pepper.
5

Simmer gently for 2 hours, covered, then remove pork hocks & let hocks cool.
6

Remove bay leaves and cloves.
7

When hocks are cool enough to handle -- pick off meat, chop finely and return to soup pot.
8

Using potato masher or stick blender, smash up some of the beans and tomatoes (do not puree until smooth).
9

Off the heat, add cheese and enough milk to smooth out the soup, and create a soup consistency.
10

I use the full 2 cups, but you may need less.
11

Warm over very low heat until gently bubbling.
12

Serve with green salad and dinner rolls.