White Bean Soup Tools Email this article Print this article YouNews™ Digg this! Save to Delicious Post to Facebook Share on Twitter Close Story Published: Mar 31, 2008 at 1:00 PM PDT Story Updated: Mar 31, 2008 at 1:00 PM PDT By Todd Johnson Ingredients White Bean Soup - 2/24/2006 4 cups white beans 12 cups chicken broth 4 ham hocks 12 oz. bacon 3 onions 2 carrots 2 Tbl. garlic 1 Tbl. olive oil Directions Soak dried beans in water overnight. Drain and set aside. Add ham hocks to chicken broth in a large pot. Bring to a boil, then simmer until the meat from the ham hocks is almost ready to fall off the bone. In a separate pot, heat olive oil. Cut bacon into little pieces and cook until golden brown. Add diced onion and carrot. Cook until they start to turn light brown. Add minced garlic and cook another 2-3 minutes. Add the beans, then cover with chicken broth. Simmer 1 1/2 hours until the beans are cooked through and turn soft. Optional: you can puree the beans in a blender for a smooth soup. Season with salt and pepper as necessary. Serves 6-8. Recipe from Jason McClure, Sazerac Return to Recipes

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