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). 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

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