MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ham & Bean Soup
Categories: Beans, Vegetables, Herbs, Pork
Yield: 6 servings

3 tb Extra-virgin olive oil
3 lg Celery ribs; diced
2 lg Carrots; scrubbed or peeled;
- diced
1 lg Yellow onion; fine chopped
3 cl Garlic; chopped
Salt & black pepper
1 lb Dry navy or Great Northern
- beans; sorted, rinsed,
- soaked overnight
4 Thyme sprigs
+=OR=+
1/2 ts Dried thyme
2 Bay leaves; fresh or dry
1 1/2 lb Ham hock or smoked ham shank
(1 3/4 pounds)
12 oz Cooked ham; diced in 1/2"
- cubes
Lemon; to serve

In a large pot or Dutch oven, heat the oil over medium.
Add the celery, half of the carrots, onion and garlic.
Season lightly with salt and cook, stirring
occasionally, until the vegetables have softened, 10 to
12 minutes.

Drain and rinse the beans, then add to the pot along
with the thyme, bay leaves, 1 teaspoon salt and 1/2
teaspoon pepper. Stir and cook for 1 minute. Add the ham
hock and cover with 7 cups of water. Stir, partially
covered, increasing the heat to bring to a boil. Once
boiling, reduce to medium-low and simmer, stirring
occasionally, until the beans are tender, about 1 hour.
(Add more water, if necessary, to keep the beans
covered.) Taste for seasoning as the soup simmers and
add more salt and pepper as needed; be mindful that the
cooked ham, added later, is salty.

Discard the ham hock, bay leaves and thyme sprigs;
transfer 2 cups of the soup to a blender and process
until creamy; return to the pot. (Alternatively, you can
use an immersion blender.) Add the cubed ham and
remaining carrots, partially cover and simmer, stirring
occasionally, until the carrots are slightly softened,
about 10 minutes. Taste for seasoning and serve with
extra pepper and a squeeze of lemon, if you like. The
soup will thicken substantially over time, so thin out
with water and adjust seasoning when reheating.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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