White Bean Soup

6 cups water

2 ham hocks

1 lb. great northern beans (pre-soaked)

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 Tablespoon fresh minced garlic

1/2 teaspoon dried thyme or 1/2 Tablespoon fresh

1 teaspoon dried rosemary or 1 Tablespoon fresh

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon olive oil

15 ounce can tomatoes, chopped

1/4 cup fresh parsley, chopped

Place water, ham hocks, and pre-soaked beans in stock pot. Cook for 1 1/2 hours. Add onion, carrot and celery to stock pot. Add spices and garlic. Cook one hour. Drain tomatoes and add juice to stock pot. In a skillet, saute the tomatoes in olive oil for about 5-10 minutes. Stir in the parsley then add to stock pot. Remove ham hocks, cook and trim meat off bones. Add meat to soup. In a blender or food processor, puree 1/3 of the soup and add back to soup. Serve hot.


About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
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