Bean Soup

By JJCR

Ingredients

• 1 lb. Great Northern beans
• 1/4 lb. lima beans
• 1 ham hock
• 1 beef knuckle bone
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, whole
• 1 1/2 tsp. salt
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (16 oz.) can stewed tomatoes
• 1/4 cup onions, chopped
• 1/4 cup celery, chopped
• 1 tbsp. pickapeppa sauce
• Green onions to garnish

Preparation

Step 1

Wash both beans. Cover with water (2 inches over) bring to boil. Let stand off heat, 30 minutes. (Beans can be soaked overnight.) In another large pot place bone, ham hock, medium onion, celery stalks, garlic, salt and pepper. Cover with water. Boil 30 minutes. Remove celery stalks. Combine beans and bones. Cover with water; cover pan and boil slowly 1 hour. Add remaining ingredients. May need to add more salt. Cook until beans are soft. Lima beans will cook to pieces to thicken soup. Garnish with green onion.



Southern Accent