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Sunday, January 10, 2010

Great Northern Bean Soup

This is one of my favorite winter soups.  If you're a gardener, you'll probably have a lot of these root vegetables still on hand and the frozen green pepper in your freezer. Everyone else can buy them easily at the grocery store.  I'll post cheats & substitutions below the recipe...

Great Northern Bean Soup recipe
1 pound dried Great Northern Beans, cooked
1 ham hock
2 Tablespoons oil
1 large onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
6 potatoes, chopped
4 carrots, sliced
1 quart canned tomatoes, or 2  14 1/2 oz store-bought cans, chopped

In a large soup pot, saute chopped onion, green pepper, and carrots in the oil until tender.  Add the celery and peppers and allow to cook for about 5 more minutes over medium/low heat, stirring occasionally.  Add the canned tomatoes, ham, and beans and allow to simmer for an hour.  Salt & pepper to taste.


Okay, cheats & suggestions:
  • I cooked a huge pot of beans a couple of days before in the crockpot overnight.  Then I had cooked beans for this soup as well as some other recipes.
  • I didn't have a ham hock on hand (a ham hock is basically just the bone from a ham), so I used some leftover deli ham.  I'll bet cooked bacon would be delicious in here as well.  
  • It's a really easy recipe, you can add things or remove things as needed.
  • This is a very thick, hearty soup, so don't worry at the lack of water or chicken stock. The canned tomatoes are the only liquid needed.

Enjoy!  Hope this helps keep you warm...


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2 comments:

  1. My bean soups tend to be a mix of whatever I have on hand but are pretty similar to what you described. I'm not sure if I've ever used a recipe. I'm hoping to grow some Jacob's Cattle beans next summer since someone gave me some seeds. I'm sure your recipe would be great with any kind of bean.
    Judy

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  2. Thank you for the recipe. I have been looking for a bean soup recipe that uses a ham hock. And yours sounds yummy!

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