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Great Northern beans water chicken ham hocks onions parsley tomatoes potato flakes salt pepper basil nutmeg oregano garlic bay leaf celery olive oil
Viewed: 55 - Published at: 5 years agoIngredients
- 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
Method
- Clean and rinse beans; soak overnight or longer.
- Drain.
- Add remaining ingredients except tomatoes, celery, carrots, potato flakes and oil.
- Bring to a boil.
- Reduce heat; cover and simmer 1 1/2 hours or until beans are tender.
- Remove meat from bone; cut into small pieces and return to soup.
- Add tomatoes, celery, carrots and potato flakes to thicken.
- Stir until blended, then add oil.
- Return to heat; simmer, covered, until vegetables are tender.
- Remove bay leaf.
- Serve.
