|
Printer Friendly Copy
Any Bean and Any Bone Soup
Thom Hackett
Sue Cochran, CHE, Culinary Hearts Kitchen, 11/20/92
Servings: 8
Any variety
of dry beans will work fine in this savory and money-saving soup. Bones left from
any roast can be used. Or choose bony pieces at the meat counter. A short rib of
beef, or a lamb shank sawed in pieces and browned briefly before cooking; or
chicken or turkey wings or necks, or a beef bone or ham hock. Here is the basic
pattern for the soup; alter it as you please to fit your family's ideas and
tastes.
|
Ingredients
1½ cups small white beans
1
meaty bone
2
quarts cold water
1½ teaspoons salt, or garlic salt
¼ teaspoon white pepper
½ bay leaf
¼ teaspoon thyme, crumbled
¼
teaspoon marjoram, crumbled
1 cup onion, chopped
1
cup celery, chopped
1
carrot, chopped |
|
Cooking Method
Put "bone" into large
kettle; add cold water, heat to
boiling, and skim before adding soaked beans, herbs, and
seasonings.
-
Cover and boil gently 2 hours or until beans are very
tender.
-
Take out bone, remove meat; cut up
and add to soup along with vegetables.
-
Cook 30-40 minutes longer.
-
Add hot water or canned broth or
canned tomatoes if
desired to
thin soup to right consistency; also salt and pepper to taste.
Note:
After soaking beans, drain and rinse well. This will help eliminate the
gas reactions some people have from beans.
|
|
