Summer Bean Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: Dried white beans,
1 tbsp: Chopped fresh oregano,
Ham bone, cut into pieces
3 tbsp: Chopped fresh Italian,
1 medium: Onion, chopped
-parsley,
1 each: Bay leaf,
Kernels from 4 ears of,
6 each: Cloves garlic, chopped
-fresh corn,
1 1/2 lbs: Fresh tomatoes, peeled,
Freshly ground black,
-seeded and chopped, (with
-pepper, to taste
Juice reserved),
Directions:
Soak the beans overnight in a large pot with water to cover. Drain
the beans and add the ham bone, onion, bay leaf, garlic, tomatoes
(with their juice), oregano and parsley. Add sufficient cold water
to cover and bring to a boil. Reduce the heat to moderately low and
simmer, covered, until the beans are tender, about 1 1/2 to 2 hours,
stirring occasionally and skimming off any foam from the surface.
Stir in the corn kernels and simmer for an additional 5 minutes,
until the corn is just tender. Season to taste with black pepper.
Remove the ham bone and serve the soup with toasted Italian bread
rubbed with garlic and olive oil. Makes 8 servings. [Summers Best;
Janet Bukovinsky] [The New York Times Magazine; July 27, 1986] Posted
by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp
the beans and add the ham bone, onion, bay leaf, garlic, tomatoes
(with their juice), oregano and parsley. Add sufficient cold water
to cover and bring to a boil. Reduce the heat to moderately low and
simmer, covered, until the beans are tender, about 1 1/2 to 2 hours,
stirring occasionally and skimming off any foam from the surface.
Stir in the corn kernels and simmer for an additional 5 minutes,
until the corn is just tender. Season to taste with black pepper.
Remove the ham bone and serve the soup with toasted Italian bread
rubbed with garlic and olive oil. Makes 8 servings. [Summers Best;
Janet Bukovinsky] [The New York Times Magazine; July 27, 1986] Posted
by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp