Prep 8 mins
Cook 2 hrs 30 mins
From Gourmet, March 1994. A hearty soup, with whole wheat berries instead of pasta. Preparation time refers to soaking beans.
- 1 lb dried baby lima beans or 1 lb other dried white bean, picked over
- 2 ham hocks
- 2⁄3 cup wheat berries
- 8 cups water
- 2 cups chicken broth
- 2 medium onions, chopped
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 bay leaf
- 1 teaspoon dried rosemary, crumbled
- 1 head escarole, chopped coarsely (about 1 pound)
- 3 garlic cloves, minced
- In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain.
- In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour.
- Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat.
- In a blender or food processor purée 3 cups soup. Stir purée into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.).