Bean & Greens Soup
|Onions||2 Large, chopped|
|Celery stalks||3 , chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dry bay leaf||1|
|Salad oil||2 Tablespoon|
|Dry great northern beans||1 Cup (16 tbs), sorted of debris and rinsed|
|Meaty smoked ham hocks||2 Pound, cracked|
|Water||1 1⁄2 Quart|
|Regular strength chicken broth||2 Quart|
|Mustard greens||1⁄2 Pound, stems trimmed, rinsed, drained, and thinly sliced|
|Green sauce||1⁄2 Cup (8 tbs)|
In a 6- to 8-quart pan over medium heat, cook the onions, celery, garlic, parsley, and bay in oil, stirring, until vegetables are very limp, 15 to 20 minutes.
Add beans, ham hocks, water, and broth.
Bring to a boil over high heat, then cover and simmer until beans are very tender to bite, about 2 1/4 hours.
Lift ham hocks from pan, let cool, then pull meat and fat from bones.
Discard fat and bones.
Tear meat into shreds and return to pan.
Skim and discard fat from broth.
Bring soup to a boil over high heat, either on a cooktop or a portable burner; hold at a low simmer.
Ladle soup into bowls; add mustard greens and green sauce to taste.