We have rain in the forecast for tonight...so I decided to make a simple supper of bean soup and dilly bread. This is about as easy as it gets...and if you have ham hocks in your freezer or fridge...you're on your way. The dilly bread was Bessie's recipe and the bread is in the oven. I'll post the recipe tomorrow.When the bread comes out, I'll slice it, grate some Gruyere cheese and toast it under the broiler. Simple.
February Bean Soup For A Winter Night
1 onion, chopped
3 celery stalks, chopped
1 carrot, chopped
1/2 bag of baby white beans, soaked in water over night and drained
2 quarts chicken stock
2 ham hocks
Thyme 1 fresh handful chopped or 1 teaspoon dried
Italian Flat Leaf Parsley, 1/2 cup chopped
Saute the onion, celery and carrot in olive oil till soft
Add beans
Add ham hocks
Add chicken stock
Add thyme
Add parsley
Simmer slowly 3 to 3 1/2 hours or till beans are soft
Let cool, remove ham hock and shred meat
Add meat back to soup
Heat and serve
Sometimes I garnish with some shredded fresh spinach and just let the heat of the soup melt the spinach...looks pretty too.
Stay Warm
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