White Bean Soup Recipe
This White Bean Soup recipe easily finds way to the top of my favorite list. Stock up on more and more Beans as you will want to make this White Bean Soup time and again. This White Bean Soup when served as a Side Dish will bring happiness in your dining room. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
8 ounces dry great northern beans
Water
5 cups water
1 16 ounce can tomatoes, cut up
1/2 pound meaty ham bone or smoked pork hock
1 large onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon bottled hot pepper sauce
Salt
Directions
Rinse beans.
In a 4 quart Dutch oven or kettle cover beans with water.
Bring to boiling.
Reduce heat.
Simmer beans, uncovered, for 2 minutes.
Remove from heat.
Cover beans and let stand 1 hour. (Or, in a covered pan soak beans in water overnight in a cool place.)
Drain beans and rinse.
In the same Dutch oven combine beans, water, undrairted tomatoes, ham bone, onion, green pepper, celery, garlic, and pepper.
Bring to boiling.
Reduce heat.
Cover and simmer about 3 hours or till beans are tender.
Remove ham bone.
When cool enough to handle, cut meat from bone.
Return meat to soup.
Heat through.
Stir in hot pepper sauce.
Season to taste with salt.
Note: Freeze any leftover soup in individual servings in moisture and vaporproof containers.
To reheat, place frozen soup in a small saucepan.
Reheat over medium low heat, stirring soup occasionally, about 20 minutes.
In a 4 quart Dutch oven or kettle cover beans with water.
Bring to boiling.
Reduce heat.
Simmer beans, uncovered, for 2 minutes.
Remove from heat.
Cover beans and let stand 1 hour. (Or, in a covered pan soak beans in water overnight in a cool place.)
Drain beans and rinse.
In the same Dutch oven combine beans, water, undrairted tomatoes, ham bone, onion, green pepper, celery, garlic, and pepper.
Bring to boiling.
Reduce heat.
Cover and simmer about 3 hours or till beans are tender.
Remove ham bone.
When cool enough to handle, cut meat from bone.
Return meat to soup.
Heat through.
Stir in hot pepper sauce.
Season to taste with salt.
Note: Freeze any leftover soup in individual servings in moisture and vaporproof containers.
To reheat, place frozen soup in a small saucepan.
Reheat over medium low heat, stirring soup occasionally, about 20 minutes.
