| White Bean Soup 1 pound dry white beans 1 pound hamhocks 3 quarts water 2 tablespoons chopped flat-leaf parsley 1 cup chopped onion 1 garlic clove, crushed 2 cups chopped celery 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper Cover dry white beans with water; soak overnight. Rinse the beans well and place in a kettle with hamhocks, and water. Simmer, uncovered, for 2 hours. To the beans in the kettle, add chopped parsley, chopped onions, crushed garlic clove, chopped celery, salt, and pepper. Simmer, uncovered, for 1 hour or until the vegetables are tender. Remove the ham bone, dice the meat, and return the meat to the soup. Makes 12 servings. |
