Sopa De Judias Blancos White Recipe
Ingredients
4 garlic cloves
1 onion, quartered
1 ham hock
1 cup dried Great Northern beans, rinsed and drained
6 cups water
1/2 teaspoon salt
1 wedge cabbage (1/8 head)
1 carrot, halved
1 small rib celery, halved
Garlic croutons
Directions
Tie garlic, onion and ham hock in cheesecloth for easy removal.
Combine with beans, water and salt.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until beans are almost tender.
Tie cabbage, carrot and celery in cheesecloth and add to soup.
Continue cooking until vegetables are tender, adding water as needed.
Remove vegetables and ham hock and place on platter to be served with the soup.
Ladle soup into bowls and serve with garlic croutons.
Combine with beans, water and salt.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until beans are almost tender.
Tie cabbage, carrot and celery in cheesecloth and add to soup.
Continue cooking until vegetables are tender, adding water as needed.
Remove vegetables and ham hock and place on platter to be served with the soup.
Ladle soup into bowls and serve with garlic croutons.
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