Bean With Ham Soup
1 lb. dried Great Northern beans,
rinsed, drained & picked over
2 smoked ham hocks, about 2 lbs. or
scraps & pieces from leftover ham
1 large onion, chopped
1 clove garlic, minced
1 large potato, pared & cubed
2 ribs celery, finely chopped
1 large carrot, shredded
2 Tbsp. fresh parsley, minced
Pepper
In large soup pot combine beans and 2 1/2 quarts water. Discard any beans
that float to the surface. Bring to a boil, cover. Continue to boil 2
minutes. Remove from heat and allow pot to stand, covered 1 hour. Add ham
hocks, onion, garlic; cover and bring to boil. Reduce heat and simmer 2
hours. Add potatoes, celery, carrot and parsley. Cover and continue
simmering, at least 1 hour or longer. Remove ham hocks, separate meat from
fat and bones. Dice meat and return to soup. Discard fat and bones.
Season to taste with black pepper. Makes 6 hearty servings.
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