Soups & Stews


Ham & Bean Soup

Brine 1 lb of navy beans overnight

saute in olive oil:
2 c chopped onions
2. c chopped carrots
2 c chopped celery (save leaves)
2 c chopped kohlrabi
1 c cherry tomatoes (because I had them)
3-4 cloves garlic
3 pieces of bacon (didn’t have much meat on my ham hock and wanted the smokey flavor)

2 quarts of stock (1 qt chicken and 1 qt ham (if you can find it))
1 ham hock
2-3 bay leaves
6 sprigs fresh or 1 tsp dried thyme
simmer over low heat for 1-3 hrs until meat is falling off of the bone

Take out ham hock and cut up meat — add meat back to pot
Add beans
Cook until beans are mostly tender

1 bunch chopped kale
1 bunch chopped spinach
celery leaves
1/2 bunch chopped parsley
26.5 oz boxed tomatoes
Black pepper to taste
Simmer another 30 mins or so — until the greens are wilted and beans are tender

Can do with lentils, or add pasta or potatoes.

(This recipe is courtesy of my friend Mary Nadeau…thank you Mary!)


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