Three Bean Soup
- Ready In:
- 2hrs 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 carrots, chopped
- 2 medum onions, chopped (about 2 cups)
- 4 celery ribs, sliced
- 2 garlic cloves, minced
- 3 tablespoons butter
- 2 smoked pork hocks
- 1 quart chicken stock
- 3 (16 ounce) cans beans (small white, pink beans, cannelini, your choice)
- 1 (14 1/2 ounce) can stewed tomatoes
- 2 bay leaves
- 3 whole cloves
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon pepper
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
directions
- Drain and rinse beans in a colander until they stop foaming.
- Saute onions, celery, carrots and garlic with butter in a large dutch oven.
- Add pork hocks, stock, tomatoes with juice and the beans. Add bay leaves, cloves, thyme and pepper.
- Simmer gently for 2 hours, covered, then remove pork hocks & let hocks cool.
- Remove bay leaves and cloves.
- When hocks are cool enough to handle -- pick off meat, chop finely and return to soup pot.
- Using potato masher or stick blender, smash up some of the beans and tomatoes (do not puree until smooth).
- Off the heat, add cheese and enough milk to smooth out the soup, and create a soup consistency. I use the full 2 cups, but you may need less.
- Warm over very low heat until gently bubbling.
- Serve with green salad and dinner rolls.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a Systems Director by trade, but I love to cook and don't get much chance (only on weekends) I love the 60's comfort food that I grew up on, but with today's health-conciousness, it's hard to find such recipes. I love recipezaar for this!