AuthorJan BouwerA hearty, comforting soup made with tender dried beans and smoky pork hock, simmered with fresh vegetables and herbs for a rich, satisfying meal.
Season with salt, freshly ground black pepper, fresh lemon juice, and extra parsley to taste.
Drain the beans and place them in a pot. Cover with water and add the bay leaf.
Bring to a boil and simmer until the beans are just tender but still firm.
Drain and set aside.
Heat the olive oil and sauté the carrots, celery, leeks, and garlic until soft.
Add the beans and parsley and sauté for five minutes.
Add the pork hock and enough water to cover everything well.
Simmer gently for three hours until the meat falls off the bone.
Remove the hock, discard the skin and bone, and finely chop the pork meat.
Return the meat to the soup pot and season to taste with salt, freshly ground black pepper, a dash of fresh lemon juice, and extra chopped parsley.
Serve with farm bread and butter.
Makes six to eight servings.
Ingredients
Directions
Season with salt, freshly ground black pepper, fresh lemon juice, and extra parsley to taste.
Drain the beans and place them in a pot. Cover with water and add the bay leaf.
Bring to a boil and simmer until the beans are just tender but still firm.
Drain and set aside.
Heat the olive oil and sauté the carrots, celery, leeks, and garlic until soft.
Add the beans and parsley and sauté for five minutes.
Add the pork hock and enough water to cover everything well.
Simmer gently for three hours until the meat falls off the bone.
Remove the hock, discard the skin and bone, and finely chop the pork meat.
Return the meat to the soup pot and season to taste with salt, freshly ground black pepper, a dash of fresh lemon juice, and extra chopped parsley.
Serve with farm bread and butter.
Makes six to eight servings.
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