Hearty Ten Bean Soup
This economical soup boasts a quick prep time and is so satisfying on a chilly day. It freezes well and tastes just as good (if not better) the day after it's prepared. This recipe makes 10 servings.
PREP TIME
20 minutes
COOK TIME
2 hours / 30 mins
Ingredients
1 pound dried beans (10 bean variety)
1 yellow onion, chopped
1 red bell pepper, seeded, cored and chopped
1 green bell pepper, seeded, cored and chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium tomatoes, chopped
4 cloves garlic, minced
1 pound smoked turkey or ham, cubed
1 ham hock
3 1/2 quarts chicken stock
Salt and pepper, to taste
Fresh chopped parsley, for garnish
1 yellow onion, chopped
1 red bell pepper, seeded, cored and chopped
1 green bell pepper, seeded, cored and chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium tomatoes, chopped
4 cloves garlic, minced
1 pound smoked turkey or ham, cubed
1 ham hock
3 1/2 quarts chicken stock
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Directions
Rinse beans and drain well.
In a large Dutch oven, combine beans, stock, garlic, vegetables and ham hock. Bring to a boil, reduce heat to a simmer, cover and cook for 2 1/2 hours or until beans are tender. Remove ham hock, shred meat from the hock and return to the pan along with the cubed ham or turkey. Cook for another 20 minutes.
Season with salt and pepper, garnish with parsley and serve warm.
In a large Dutch oven, combine beans, stock, garlic, vegetables and ham hock. Bring to a boil, reduce heat to a simmer, cover and cook for 2 1/2 hours or until beans are tender. Remove ham hock, shred meat from the hock and return to the pan along with the cubed ham or turkey. Cook for another 20 minutes.
Season with salt and pepper, garnish with parsley and serve warm.
Looking for inspiration? Try these recipes:
Greek Orzo Salad
Iceberg Wedge Salad
Indian Butter Chicken
