[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HAM AND BEAN SOUP[/title][fusion_text]Week of April 28th-May 2nd 2014
1 Lb. Dry Great Northern Beans 1 Cup Chopped Onion 8 Cups Water
1 Tsp. Minced Garlic 1/2 Tsp. Salt 1 Tsp. Mustard Powder
1 Ham Hock 2 Bay Leaves 1 Cup Chopped Carrots
2 Cups Chopped Ham 1/2 Tsp. Ground White Pepper 1/2 Stalk Celery, chopped
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After soaking, return the pot to high heat and put the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
[/fusion_text][/fullwidth]