Wednesday, January 16, 2013
Simple Bean Soup
I had a ham hock in the fridge that I'd bought for yellow split pea soup, but I decided instead to use a pound and a half of dry cannellini beans I found at the grocery today. I put the beans in a pot of cold water to soak around noon, and when I returned a few hours later I put the beans and the ham hock in a large pot along with around a quart of water, six small carrots cut up, two stalks of celery, a quartered large onion, and four small bay leaves. I brought this to a boil and then lowered it to a simmer.
A few hours later I had a pot of excellent bean soup. Didn't need any salt, thanks to the ham hock. Just a few twists of freshly ground pepper.