White Bean Soup
|Great northern beans/Other white beans||1 Pound|
|Olive oil||1 Tablespoon|
|Minced fresh onion||1 Cup (16 tbs)|
|Diced lean smoked ham||3⁄4 Cup (12 tbs)|
|Seeded minced jalapeno pepper||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Water||7 Cup (112 tbs)|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
Sort and wash beans, and place in a Dutch oven.
Cover with water to 2 inches above beans.
Bring to a boil; cook 2 minutes.
Remove from heat; cover and let stand 1 hour.
Drain beans; set aside.
Wipe pan with a paper towel.
Heat oil in pan over medium heat until hot.
Add onion, ham, jalapeno pepper, and garlic; saute 7 minutes or until onion is tender.
Add beans, water, salt, and pepper; bring to a boil.
Partially cover, reduce heat, and simmer 1 hour.
Place 2 cups of bean mixture in a blender or food processor; cover and process until smooth.
Return puree to pan; stir in parsley.