Categories: German, Soups

Ingredients

• 1 lb. White beans (dried), Navy beans or cannelini
• 8 c. Water
• 2 Bay leaf
• 1/2 lb. Ham, cubed
• 1-2 onion, finely chopped or grated
• 1-2 carrot, finely chopped or grated
• 2 cl. garlic, minced
• 1-2 tbsp. sage, optional
• Salt
• Pepper
• 2 tbsp. parsley

Directions

1. Optional: Place beans in a large pot, cover with water, and soak overnight.

2. • Rinse beans in a colander and remove any discolored or shriveled beans.

3. • Place beans and bay leaves in a soup pot/Dutch oven, and cover with water.

4. • Bring to boil, reduce heat, and simmer (covered) for 2 hours or until tender, stirring occasionally; add more water if it starts to get too thick. [Some recipes say this should take up to 3 hours to get the beans tender.]

5. • Once beans are tender, mash with a potato masher for a creamier texture, adding more water if it starts to get too thick. [Many recipes puree half or all of the beans in a food processor, but I prefer things a little more rustic than perfectly smooth.]

6. • Add ham, onions, carrots, garlic, sage (or any other desired herbs), and salt/pepper. Simmer for 15-20 minutes or until vegetables are tender.

7. • Stir in parsley, and serve hot. May serve with dark bread.

Email to a friend | Print this recipe | Back