Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dry white beans
1 1/2 pounds Ham, cubed
1 teaspoon Dried whole thyme
4 each Peppercorns
1 each Bay leaf
4 each Potatoes, peel and quarter
1 each Onion, minced
6 cups Water
2 teaspoons Salt
1/2 teaspoon Parsley flakes
3 each Garlic cloves, minced
2 cups Water
3 each Carrots, sliced 1/2" |
Preparation:
Sort and wash beans; place in Dutch oven. Cover with water 2" above beans; let soak overnight. Drain beans. Combine beans, 6 cups water, ham, salt, and seasonings; bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours; add 2 cups of water and vegetables to soup. Cover and simmer about 30 minutes or until the vegetables are tender. |
