Ham-and-Bean Soup
Source of Recipe
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Makes 6 servings.
1 pound dry, small white beans
1-1/2 pounds ham hock
1 onion, chopped
3 cloves garlic, minced
1-1/2 cups peeled, diced potatoes
1 cup chopped carrots
salt and pepper, to taste
Soak beans overnight; drain. Add 10 cups fresh water, ham hock, onion, and garlic. Cover and simmer 1-1/2 hours. Add vegetables and simmer for another hour. Remove ham hock, cool, and cut any remaining meat from bone, returning the meat to the soup. Season to taste. Leftovers freeze well.
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