Bean and Ham Hock Soup with Kale and Croutons
Category: Salad
Cuisine: american
2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oi
1 1large oniononions chopped
3 3stalks celery thinly sliced
3 3carrotcarrots thinly sliced
3 3garlic clovegarlic cloves minced
1 1can can(5-1/2 oz/156 mL) tomato paste
1/2 1/2tsp tsp(2 mL) (2 mL) pepper
3 3cups cups(750 mL) (750 mL) cooked navy beannav
6 6cups cups(1.5 L) (1.5 L) chopped kale leafkale
3 3lb lb(1.4 kg) (1.4 kg) smoked ham hocksmoked h
1 1oniononions quartered
1 1stalk celery quartered
4 4sprigs fresh thyme
2 2bay leafbay leaves
1/2 1/2tsp tsp(2 mL) (2 mL) peppercorns
3 3cups cups(750 mL) (750 mL) cubed trimmed Itali
3 3tbsp tbsp(45 mL) (45 mL) extra-virgin olive oi
1 1pinch salt
1 1pinch pepper
Cooking Dried Beans Rinse and soak 1 cup (250 mL) dried beans overnight in 3 cups (750 mL) cold water. Or for quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. In saucepan, cover beans again with 3 times their new volume of water and bring to boil. Reduce heat, cover and simmer for 45 minutes for navy beans or until tender. (Cooking times for other soaked beans range up to 90 minutes.) [I posted this recipe.]
MosheP
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