Serves: 10
Total Calories: 152

You Will Need:
1 portion Bean Soup Mix (21/4 cups)
1 pound ham hocks smoked
1 cup carrot diced
1 cup celery diced
1 cup onion chopped
4 teaspoons beef bouillon
1 clove garlic minced
1 bay leaf small
1/2 teaspoon thyme dried
1/4 teaspoon black pepper
1/3 cup water
3 tablespoons flour
2 tablespoons cider vinegar

Instructions:

Rinse and pick over beans, discarding any shriveled ones. Place beans in a 5-quart saucepot or Dutch oven. Cover with 6 cups water soak overnight. (For a quick-soak method, bring beans and water to a boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour.)

Drain beans and return to saucepot. Add 7 cups water, ham hocks, carrots, celery, onion, bouillon granules, garlic, bay leaf, thyme and pepper. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer, stirring occasionally, for 3 to 4 hours or until beans are tender. Remove bay leaf. Remove hocks. Cut ham from hocks and dice. Return meat to soup.

In a covered jar, shake 1/3 cup water, flour and vinegar until smooth. Stir into soup. Cover and simmer for 15 minutes, stirring occasionally. Taste for seasoning.

Nutritional Facts:

Serves: 10
Total Calories: 152
Calories from Fat: 1

More Recipes from the Recipe Treasury Cookbook:
Chicken Bisque
Chock Full O'Vegetables Soup
Cold Cucumber Soup
Country-Style Bean Soup
Creamy Oyster Stew
Fish Chowder
Garnishing Soups
Ham and Corn Chowder
Light Mushroom Soup
Oxtail Soup
Pumpkin Soup
Vegetable-Beef Soup
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