Sailor Soup

 

Ingredients:

1

Lb

Dried Small White Navy Beans

2

Quarts

Cold Water

3

Lbs

Smoked Ham Hocks

2

Cloves

Garlic, Crushed

2

Tsp

Cider Vinegar

1

 

Bay Leaf

1

Tbl

Oregano

2

Tbl

Vegetable Oil

1

 

Small Onion, Chopped

 

 

Salt And Pepper To Taste

Directions:

In a sieve or colander, pour in the beans, pick over and wash. Place beans in a large stock pot or Dutch oven, cover with the cold water and over high heat bring to a boil. Reduce the heat, and boil gently for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Do not drain. Add the ham hocks, garlic, salt and pepper, vinegar, oregano, and bay leaf. Return to the heat and simmer for 2-1/2 hours. Remove the ham hocks, cut the meat from the bones, chop and return the meat to the pot.

In a small skillet, heat the oil and cook the onion until lightly browned. Add the onion to the soup. Simmer for 30 minutes or until both meat and beans are tender. Remove the bay leaf before ladling to the bowls for serving. Serve with Crusty bread.

 

Yields

8 servings.

 

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