It’s been awhile since I posted. Partly because I haven’t been inspired, and partly because I really haven’t been cooking up anything new. But, I did cook a batch of soup last night that was pretty good that I wanted to share. I adapted it from other recipes, so I’m going to call my version “Goode Bean Soup.”
This recipe came about out of my new obsession of using a slow cooker, and the need to use up a pound of Great Northern Beans in the cupboard. It also happened that I have onions, carrots, and celery in the fridge that need to be used, along with several cans of tomatoes. I did venture into unknown territory with this recipe—I used a ham hock! Now, being from the South, I have been eating foods cooked with ham hocks for years, but I have never cooked with them at home. I must say that the flavor is excellent, although I did end up with some piggy ankle bones floating around in the soup ! Fortunately, dear hubby and are were very careful not to swallow them.
This recipe couldn’t be simpler. First, soak the beans overnight. Then drain, rinse, and add them to the slow cooker. Second, add the rest of the ingredients except for the fresh herbs. Cover, cook on low for 8 hours. Third, remove the bay leaf and ham hock. Next, add your chopped, fresh herbs. Then, season with salt and pepper. And finally, serve.
Goode Bean Soup Ingredients
1 lb. of dry Great Northern Beans
6 cups of chicken broth
1 bay leaf
1 teaspoon of dry parsley
1 15-ounce can of crushed tomatoes
2 stalks of celery
1 ham hock
2 tablespoons of Worcestershire sauce
3 tablespoons of chopped fresh herbs (rosemary, thyme, sage, and parsley)*
Salt & Pepper to taste
^ use chopped ham or bacon in place of the ham hock
* substitute dry herbs (just cut the amount by 1/3, but add them to the soup at the beginning or halfway through the cooking process