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Archive for October 21st, 2010

With the leaves falling and the cooler (okay not so scalding hot and humid) days allowing me to open windows I had a craving for warm, thick and soothing bean soup.  To me bean soup this time of year is like a gentle hug from a loved one,  it seems right and feels right. As it is very easy to make and can be done in a crockpot overnight, it should in my view be a staple in every household.  Of course it’s also served best with hot apple cider and a big slice of fresh homemade bread slathered in butter.

Bean Soup

1 sm bag small navy beans

4 smoked ham hocks (or leftover ham)

1 cup carrots, celery, onions, potatoes, chopped

4 tbsp brown sugar

2 tbsp Worcestershire sauce

1 tbsp black pepper

salt to taste

(I like to add a pinch of thyme and sage to mine, but you don’t need to.)

Place beans in crock pot with ham hocks, cover with water.  Turn your crock pot on high and let heat, reduce to low and let simmer overnight.  In morning remove the hocks (they will probably fall apart) onto a pan, separate meat from skin and bones, return meat back into the soup and a little skin to continue to offer flavor, discard the bones.  Add your chopped vegetables and spices.  Return crock pot to high and let cook for an additional 2 or more hours until carrots are tender.  If you wish to speed up this process you can used pre-canned carrots.

Ladle into bowls and serve with hot homemade bread or rolls and a bowl of fresh applesauce.  Delicious!

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