OLD-FASHIONED THICK WHITE BEAN SOUP -- BONNIE'S
This humble recipe is my own and so is the photo.
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- hambone and 2 cups of chopped ham
- pound of great northern white beans, picked over and rinsed
- quarts of water
- large russet potatoes, peeled and diced
- large onions chopped
- cups chopped celery
- cup sliced carrots
- cup chopped bell pepper
- teaspoon thyme
- tablespoon minced garlic
- tablespoons chicken granules
- cup diced canned or fresh tomatoes
- tablespoons olive oil to saute vegetables
- black pepper to taste
1Cook the beans with water, covered, in a large soup pot until tender. Use any method you wish. I just rinse the beans, place them in a large heavy pot with the ham bone, bring to a boil and simmer on the lowest setting until tender. (Low heat keeps the beans from falling apart) It takes about 4 hours. Do not add any salt until the beans are tender. Salt can make the beans tough.
3Peel the 2 large russet potatoes, diced small, and place in a small sauce pan. Ladle enough liquid from the beans to just cover the potatoes. Bring to a boil and simmer on low until they are done enough to mash. Mash the potatoes by hand until almost smooth, and then dump the mixture in the soup to thicken it. Stir, continue to simmer the soup, covered on very low heat. Adjust seasoning to your taste and serve. Enjoy!