1# Great Northern Beans 2 c. finely chopped onion 2 c. finely chopped celery 2 c. chopped carrots 2 c. cut up ham
Soak beans overnight & drain. Cover soaked beans with water, about 2” above the beans. Add ham and cook until the beans are almost done (simmer). Add onions, celery & carrots and simmer until done.
The first day the beans will be pretty separated from the broth. The second day they all blend together.
OR you can simmer the whole pot longer the first day.
I told Butch about it and he's already licking his chops.....hehehe.
Have you ever made it with ham hocks?
It's nice to be here too..... as you can tell, I love new recipes and cooking. Thanks for inviting me. I have recipes on my web page also.... the one's I've posted here are on it.
I've actually never made this soup - it's MIL's deal! LOL But I think she does use the ham hocks and it's exellent!
It's one of my DH's favorites and I don't want to ruin it -- so it stays a "mommy" recipe for when she comes to visit! LOL We usually have enough to freeze for later. Mmmm ...
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You are a smart lady.....leave it for MIL to make. Then you don't have to listen to comparisons.....hehe. I never had a MIL, she passed away the year before we were married. But....he did argue about my chicken not being like his Moms... then finally said mine was better....hehe.
My Mom used to make Ham Hocks with Saurkraut (sp) It was good too.