Sopa De Judias Blancos White
|Garlic||4 Clove (20 gm)|
|Onion||1 , quartered|
|Dry great northern beans||1 Cup (16 tbs), drained, rinsed|
|Water||6 Cup (96 tbs)|
|Cabbage head||1⁄8 (1 Wedge)|
|Carrot||1 , halved|
|Celery rib||1 Small, halved|
|Garlic croutons||1⁄2 Cup (8 tbs)|
Tie garlic, onion and ham hock in cheesecloth for easy removal.
Combine with beans, water and salt.
Cover, bring to boil, lower heat and simmer 1-1/2 hours, or until beans are almost tender.
Tie cabbage, carrot and celery in cheesecloth and add to soup.
Continue cooking until vegetables are tender, adding water as needed.
Remove vegetables and ham hock and place on platter to be served with the soup.
Ladle soup into bowls and serve with garlic croutons.