Colorado bean soup.
For this satisfying soup, put all the ingredients into the pot and let them simmer away practically unattended. Serve the soup with warm, soft pretzels. Munch crisp apples for dessert.
1/2 pound (1 1/4 cups) Great Northern beans
2 tablespoons salad oil
2 medium-size onions, chopped
1 medium-size turnip, peeled and diced
2 large stalks celery, cut into thin diagonal slices
3 quarts regular-strength chicken or beef broth
2 pounds ham hocks, cracked Pepper
Sort beans to remove bebris; rinse and drain. Set aside.
In a 6- to 8-quart kettle, combine oil and onion and stir over high heat until onion is soft, about 10 minutes. Add turnip, celery, beans, broth, and ham hocks. Bring to a boil over high heat; reduce heat and simmer until beans mash easily and meat pulls easily off bones, about 4 hours.
Lift out ham hocks. Let cool slightly; pull meat off bones, discarding bones. Return meat to soup. Add pepper to taste. Serve hot; or cover and chill up to 3 days, then reheat. Serves 6 to 8.
Photo: Hearty white bean and ham hock soup is a good choice for a cold-weather meal
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|Date:||Mar 1, 1984|
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