Incredibly hearty and yet light at the same time, the mild flavors mingle to create a bowl of pure delight. This simple recipe uses leeks, shallots, and garlic to add a deep, rich flavor that will warm you to your toes.
Course
Soup
Cuisine
American, Southern
Prep Time20minutes
Cook Time2hours
Soak beans8hours
Total Time2hours20minutes
Servings12
AuthorChristoph
Ingredients
1poundGreat Northern beans,soaked overnight
1quartof chicken stock
2bay leaves
1medium sized leek,halved and thinly sliced
2shallots,finely chopped
3-4cloves of garlic,finely chopped
112-14 ouncecooks ham steak, cubed
1large carrot,peeled and diced
salt and pepper to taste
Method
Place the beans in a large bowl and cover with water. Soak the beans for at least 8 hours (Beans will expand as they rehydrate so be sure to use a large container with plenty of water. Also do not add any salt to beans as they soak, it will make them chewy)
Drain the beans and place them in a stock pot with the chicken stock and bay leaves (again do not add any salt to the beans). Bring the pot to a boil. Reduce heat to a simmer and cover.
Test the beans by squashing one between your fingers. When the beans are mostly done, add the carrot (I like to add these towards the end of the cooking time to keep them from disappearing).
Thin the beans with additional stock if needed. Taste the soup and season accordingly with salt and pepper. (Remember when adding salt to a soup, only add a small amount at a time, allow the salt a few minutes to work its way through the soup before tasting again).
Cooks Notes
This soup can easily be prepared as a vegetarian dish by omitting the ham and using vegetable stock.