Beans Soup
Continental
Soup
pork, beans, soup
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bay Leaf Dry Black Pepper Powder Carrot Celery Cooking Salt Ham Onion Dry Pork Leg Bone In White Kidney Bean (White Navy Beans) |
2.000 1.000 0.125 0.125 0.005 0.200 0.060 0.200 0.450 |
Grams Grams Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram |
1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add pork leg bone in, cubed ham, minced onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
3. Add finley chopped carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
