G I Bean Soup
|Navy beans||1 1⁄2 Pound (Small Variety)|
|Ham hocks||1 1⁄2 Pound (With Meat On Them)|
|Onions||2 Large, coarsely chopped|
|Black pepper||3 Teaspoon|
|Garlic clove||1 Large, minced|
Soak beans overnight in water to cover (8 hours at least).
Next day drain beans, rinse in hot water to whiten.
Pour three quarts water into soup kettle, bring to boil.
Put margarine in skillet with onions and garlic; cook slowly stirring occasionally until both are slightly brown.
Make bouquet garni.
When water has come to a boil, add beans, onions and garlic, bouquet garni, ham (hocks or pieces) and pepper.
Bring to a boil again, reduce heat, cover and simmer three hours.
Remove from heat, discard bouquet garni.
Remove ham hocks if you have used them.
Strip, and discard bones, skin, fat and gristle.
Chop lean meat into small pieces and reserve.
Place 1 pint soup into blender, blend 45 seconds at high speed.
Return to kettle and stir well.
This helps thicken the soup, which should be almost a puree but with bits of ham and whole beans showing.
If thicker soup is desired, remove 1 cup soup, stir into it 2 tablespoons arrowroot or flour to make paste.
Pour and stir this into soup.
Bring soup to boil, taste and adjust seasoning.
Salt must not be added until just before serving.