Recipe by CgyVegan
This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.
- 1 lb great dry northern white beans
- 2 smoked ham hocks (2 1/4 lb)
- 1 cup finely chopped onion
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 cup mashed potatoes (leftover or instant)
- 1 cup sliced celery
- 1 cup thinly sliced carrot
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons chopped parsley
Directions See How It's Made
- Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
- Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
- Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
- Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
- Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.