OK to add 1 cooked, grated, white potato to the following finished soup.
See
end of recipe for addenda. Nita

Great Northern Bean Soup a La Nita

1 lb prepared white "Great Northern" beans*
Water to cover bean about 1 inch above top
1 ham hock or about 1/3 lb smoked ham
2 carrots, scraped, finely chopped
2 Tablespoons oil, butter or bacon drippings
1 large Vidalia or sweet type onion, peeled, chopped
2 ribs (pieces) fresh celery, scraped, strings removed, chopped
2 or 3 cloves fresh garlic, crushed, peeled, finely chopped (optional)

Add only after beans are done and very soft:

1 Knorr Ham* or Knorr Chicken** Bouillon Cube, dissolved in 1/2 cup hot
water
1/4 teaspoon celery salt
1/4 teaspoon onion powder or Onion Magic
1 teaspoon table salt
Freshly Ground Black Pepper, to taste

About 6 Sprigs Fresh Parsley, stems removed, minced, or 2 Tablespoons
Dried
Parsley

Paprika for sprinkling
1 or 2 Tablespoons chopped pimento (optional)
Fresh chives, for garnish (optional)
Fresh parsley, for garnish (optional)

Rinse beans with cold water and place them in a 3 quart boiler and fill
boiler half full or more with cold water. Do not try to cook beans even
partially,
at this stage.
Soak beans in plenty of cold water overnight or for a minimum of 6 to 8
hours.
Before cooking beans, put ham hock or smoked ham in a large boiler, cover
with plenty of water, bring to a boil and cook over medium/low heat for
about 30

minutes. Add more water if needed.
When ready to cook beans, drain off the water they soaked in and discard
it.
Place beans in the pot with the meat. Add additional water to cover meat
and
beans with about 2 or 3 inches of water.
Do not add salt or seasonings at this point.
Bring beans to a boil over medium-high heat, reduce heat to medium-low or
low. Cover and cook until beans are very tender, about two hours. Add
water as
needed. Stir occasionally.

While beans are cooking, scrape carrots with a vegetable peeler or sharp
knife. Cut off the top end and tips and discard. Cut carrots lengthwise
into
slices, or strips. Cut across the strips into small dice. Add to beans.
Peel onion, cut it in quarters. Cut out any hard root core and discard.
Slice
and finely chop onion. Reserve.
Cut off tips and root end from 2 ribs (pieces) of fresh celery. Break
celery
ribs in about 4 pieces each. Remove any strings. Scrape if needed. Rinse
with
cold water, cut into strips lengthwise and then finely chop it crosswise.
Reserve. Tip: Be careful when adding celery to a dish. Too much will make
it
taste bland.
Separate 2 or 3 cloves garlic from the bulb of fresh garlic. Crush cloves
with the side of a wide Chef's knife. Remove peelings and discard them
(they
will
pop off). Finely mince garlic cloves. Reserve.
When beans are cooked and very tender, with a large cooking spoon, crush
them
against the sides of the boiler and continue cooking over low heat.
NOW dissolve the ham or chicken bouillon cube in water and add to the
beans.
Tip: It is important not to add salt to beans before they are cooked
tender.
If you do, they will be hard.
Heat a medium frying pan and add oil, butter or bacon drippings. Add
chopped
onion, and celery (optional). Cook (sweat) over medium-low heat until
onion is
somewhat translucent. Do NOT brown. Add and stir in garlic during the last
minute of cooking. Tip: Browning garlic will make it taste bitter.

Add vegetables (onion, celery, optional garlic), to the beans. Stir in
well.
Add remaining seasonings (celery salt, onion powder, salt, black pepper).
IF desired, add 1 grated, cooked white potato for thickening purposes.
Cook beans for about 15 minutes longer.
Add minced parsley during last 5 minutes of cooking.
Taste and adjust seasonings.
Place soup in serving bowls. Sprinkle lightly with paprika (optional).
Garnish with choice of chopped pimento (optional), chives (optional) or
sprigs
of
parsley.

* I don't know of any other Ham bouillon cubes
** If using another brand, use 2 bouillon cubes
Knorr Bouillon Cubes make 2 cups bouillon, whereas other brand bouillon
cubes
usually make 1 cup bouillon. 1 can Chicken Broth or Bouillon may be
substituted.

Serves 6

Enjoy!
Nita Holleman
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking, rec.food.recipes
Approved:
From:
Message-ID: >
Subject: Addenda: Great Northern Bean Soup a La Nita

OK to add 1 cooked, grated, white potato to the following finished soup.
See
end of recipe for addenda. Nita

Great Northern Bean Soup a La Nita

1 lb prepared white "Great Northern" beans*
Water to cover bean about 1 inch above top
1 ham hock or about 1/3 lb smoked ham
2 carrots, scraped, finely chopped
2 Tablespoons oil, butter or bacon drippings
1 large Vidalia or sweet type onion, peeled, chopped
2 ribs (pieces) fresh celery, scraped, strings removed, chopped
2 or 3 cloves fresh garlic, crushed, peeled, finely chopped (optional)

Add only after beans are done and very soft:

1 Knorr Ham* or Knorr Chicken** Bouillon Cube, dissolved in 1/2 cup hot
water
1/4 teaspoon celery salt
1/4 teaspoon onion powder or Onion Magic
1 teaspoon table salt
Freshly Ground Black Pepper, to taste

About 6 Sprigs Fresh Parsley, stems removed, minced, or 2 Tablespoons
Dried
Parsley

Paprika for sprinkling
1 or 2 Tablespoons chopped pimento (optional)
Fresh chives, for garnish (optional)
Fresh parsley, for garnish (optional)

Rinse beans with cold water and place them in a 3 quart boiler and fill
boiler half full or more with cold water. Do not try to cook beans even
partially,
at this stage.
Soak beans in plenty of cold water overnight or for a minimum of 6 to 8
hours.
Before cooking beans, put ham hock or smoked ham in a large boiler, cover
with plenty of water, bring to a boil and cook over medium/low heat for
about 30

minutes. Add more water if needed. When ready to cook beans, drain off the
water they soaked in and discard it. Place beans in the pot with the
meat. Add additional water to cover meat and beans with about 2 or 3
inches of water. Do not add salt or seasonings at this point. Bring
beans to a boil over medium-high heat, reduce heat to medium-low or low.
Cover and cook until beans are very tender, about two hours. Add water as
needed. Stir occasionally.

While beans are cooking, scrape carrots with a vegetable peeler or sharp
knife. Cut off the top end and tips and discard. Cut carrots lengthwise
into slices, or strips. Cut across the strips into small dice. Add to
beans. Peel onion, cut it in quarters. Cut out any hard root core and
discard. Slice and finely chop onion. Reserve. Cut off tips and root end
from 2 ribs (pieces) of fresh celery. Break celery ribs in about 4 pieces
each. Remove any strings. Scrape if needed. Rinse with cold water, cut
into strips lengthwise and then finely chop it crosswise. Reserve. Tip:
Be careful when adding celery to a dish. Too much will make it taste
bland. Separate 2 or 3 cloves garlic from the bulb of fresh garlic. Crush
cloves with the side of a wide Chef's knife. Remove peelings and discard
them (they will pop off). Finely mince garlic cloves. Reserve. When beans
are cooked and very tender, with a large cooking spoon, crush them against
the sides of the boiler and continue cooking over low heat. NOW dissolve
the ham or chicken bouillon cube in water and add to the beans. Tip: It
is important not to add salt to beans before they are cooked tender. If
you do, they will be hard. Heat a medium frying pan and add oil, butter or
bacon drippings. Add chopped onion, and celery (optional). Cook (sweat)
over medium-low heat until onion is somewhat translucent. Do NOT brown.
Add and stir in garlic during the last minute of cooking. Tip: Browning
garlic will make it taste bitter.

Add vegetables (onion, celery, optional garlic), to the beans. Stir in
well. Add remaining seasonings (celery salt, onion powder, salt, black
pepper). IF desired, add 1 grated, cooked white potato for thickening
purposes. Cook beans for about 15 minutes longer. Add minced parsley
during last 5 minutes of cooking. Taste and adjust seasonings. Place soup
in serving bowls. Sprinkle lightly with paprika (optional). Garnish with
choice of chopped pimento (optional), chives (optional) or sprigs of
parsley.

* I don't know of any other Ham bouillon cubes
** If using another brand, use 2 bouillon cubes
Knorr Bouillon Cubes make 2 cups bouillon, whereas other brand bouillon
cubes
usually make 1 cup bouillon. 1 can Chicken Broth or Bouillon may be
substituted.

Serves 6

Enjoy!
Nita Holleman
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/