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clove garlic onion celery carrot bay leaf water tomato juice Worcestershire sauce ground thyme ground black pepper beans beef bouillon granules barley sour cream flour
Viewed: 52 - Published at: 7 years agoIngredients
- 1 clove garlic, chopped
- 2 lb. smoked, skinless ham hocks
- 1 (4-inch) onion, chopped fine and browned
- 2/3 c. chopped celery
- 2/3 c. carrot slices (1/4-inch thick)
- 1 bay leaf
- 2 1/2 qt. water
- 1/2 qt. tomato juice
- 1 Tbsp. Worcestershire sauce
- 1/8 tsp. ground thyme
- 1/8 tsp. coarsely ground black pepper
- 48 oz. jar precooked Randall Great Northern beans
- 1 tsp. beef bouillon granules
- 1/2 c. quick barley
- 1/2 c. sour cream
- 2 to 3 Tbsp. flour
Method
- In most of these soup recipes "stock or water" appears on the list of ingredients.
- You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
- Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
- Further, it makes good use of vegetable scraps which would otherwise be thrown away.
