10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

For our Produce Stand locations, dates, and hours please click here.

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Sunday, November 4, 2012

White Bean Soup

A big batch of this soup makes future meals convenient. We freeze individual size portions to be used at a convenient time.

Is your family on the run some nights? Need a meal which lasts on the stove for hours in order to accommodate everyone's schedule? 

This is a perfect answer to weekly meal planning. 

Prep Time: 1 hour (but we recommend soaking the beans overnight)

Cook Time: 2 -4 hours 

1 pound dried white beans, sorted and rinsed, soaked overnight 
4 cups chicken stock
2 cups water
1 smoked ham hock
3/4 cup chopped carrots
3/4 cup chopped yellow onion
2 gloves garlic, crushed and chopped
2 teaspoons dried parsley
1 1/4 teaspoons sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed rosemary
1/8 teaspoon (pinch) dried basil

  • Cover the beans with 1 inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour. 
  • Drain the beans. Note: Canned Beans may be substituted if in a hurry. Dry beans are more cost effective.
  • Place in large pot with other ingredients. 
  • Bring the mixture to a simmer over low heat and allow the soup to cook for 90 minutes to 2 hours, until the beans are tender. 
  • Cut ham from bone and put meat into soup.
  • For creamier soup, place mixture into blender, placing hand on top of blender lid for safety.
  • Serve hot.
  • This herbed white bean soup makes 8 to 10 servings.

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