INGREDIENTS:
Soak beans in water overnight; drain. Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender. Drain. Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock. Cook slowly for 2 hours, stirring occasionally. Remove ham hock. Pull meat from bones and cut into small pieces. Return meat to soup. Season to taste with salt and pepper. Freezes well.
YIELD: 3 or more quarts
- 1 pound (2 cups) small, white dried beans
- 3 quarts cold water
- 3 medium potatoes, peeled, boiled and mashed
- 6 ribs celery, finely cut
- 1/4 cup chopped parsley
- 2 onions, minced
- 2 cloves garlic, crushed
- 2 pounds ham hock
- Salt and pepper
Soak beans in water overnight; drain. Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender. Drain. Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock. Cook slowly for 2 hours, stirring occasionally. Remove ham hock. Pull meat from bones and cut into small pieces. Return meat to soup. Season to taste with salt and pepper. Freezes well.
YIELD: 3 or more quarts
