Hearty Lima Bean Soup
|Lima beans||1 Pound|
|Chicken soup stock/Chicken bouillon||2 Quart (Prefer Low Salt Variety)|
|Pork hocks||1⁄2 Pound, cut into 1/2-inch slices (Your Butcher Will Do This For You)|
|Olive oil||3 Tablespoon|
|Yellow onions||2 , peeled and sliced|
|Garlic||4 Clove (20 gm), crushed|
|Celery stalks||4 , sliced thin|
|Ripe tomatoes||3 , diced|
|Italian sausage||3⁄4 Pound, sliced (With Red Wine And Cheese Stuffing - Bulk Or Presliced)|
|Dry red wine||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Parmesan cheese/Romano cheese||2 Ounce, freshly grated (For Topping)|
|Freshly ground black pepper||To Taste|
Place the beans in a large pot of water and bring to a boil.
Boil for 2 minutes, cover, and let sit for 1 hour.
Drain and discard the water.
Return the beans to a large soup kettle and add the stock and water.
Throw in the pork hocks and bring to a simmer, uncovered.
In the meantime, heat a large frying pan and add the olive oil.
Saute the yellow onions and garlic until clear, then add the celery and tomatoes.
Saute for 10 minutes longer.
Add the contents of the frying pan to the soup pot.
Pan-fry the bulk Italian sausage or the sliced sausages until the meat begins to separate.
Drain the oil and discard.
Add the meat to the pot, along with the wine, bay leaves, and parsley.
Bring the pot to a boil and turn to a simmer.
Simmer uncovered until all is tender, about 1 1/2 hours total cooking time.
Taste for salt and pepper.
Serve with the grated cheese on top.