Navy Bean W/ham-hock Soup Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
2 cup: dried navy beans,
1/3 cup: onion, diced,
1/2 cup: carrots, diced,
2 teaspoon: garlic, chopped,
1: smoked ham hock,
2 tablespoon: margarine, melted,
10 1/4 cup: chicken or vegetable stock,
1/4 teaspoon: cayenne pepper,
1/4 teaspoon: black pepper,
1/2 teaspoon: paprika,
1/2 teaspoon: parsley flakes,
1/4 teaspoon: tabasco sauce,
1: salt, to taste,
1: roux (optional), made from,
1: 3 tablespoons flour and,
1: 2 tablespoons butter,,
1: stirred until well mixed,
Directions:
Rinse beans well. Soak overnight in cold water.
The next day, saute onion, carrots, garlic and ham hock in margarine
for about 5 minutes. Add drained beans and chicken or vegetable
stock. Bring to a boil, then lower heat and let simmer until beans
are tender, approximately 1 to 2 hours. If more liquid is needed, add
more water or stock. Caution: Do not add too much liquid. Before
finishing soup, add cayenne and black pepper, paprika, parsley,
Tabasco and salt, to taste. If a smoother texture is desired, thicken
with roux.
Approximate values per serving: 229 calories, 6g fat, 17mg
cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories
from fat.
This is served at Crackers & Company Cafe at 535 W. Iron Ave., in
Mesa, Arizona. Recipe typed by Joyce Kohl, THE IMPROV BBS. This
recipe appeared in The Arizona Republic March 29, 1995
Posted by Joyce Kohl,
THE IMPROV BBS
KOOK-NET Hub
(602) 991-4849
Yield: 12 servings
Source from luhu.jp
The next day, saute onion, carrots, garlic and ham hock in margarine
for about 5 minutes. Add drained beans and chicken or vegetable
stock. Bring to a boil, then lower heat and let simmer until beans
are tender, approximately 1 to 2 hours. If more liquid is needed, add
more water or stock. Caution: Do not add too much liquid. Before
finishing soup, add cayenne and black pepper, paprika, parsley,
Tabasco and salt, to taste. If a smoother texture is desired, thicken
with roux.
Approximate values per serving: 229 calories, 6g fat, 17mg
cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories
from fat.
This is served at Crackers & Company Cafe at 535 W. Iron Ave., in
Mesa, Arizona. Recipe typed by Joyce Kohl, THE IMPROV BBS. This
recipe appeared in The Arizona Republic March 29, 1995
Posted by Joyce Kohl,
THE IMPROV BBS
KOOK-NET Hub
(602) 991-4849
Yield: 12 servings
Source from luhu.jp
Tags
Soups