 | | Directions |
- Soak beans overnight in salt water, drain.
- In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
- Remove from heat.
- Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
- Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
- Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
- Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: large heavy stock pot
Servings: 8
Serving Size: 12 ounces
|  | | Ingredients | | - | | 16 ounces dried Great Northern beans |
| - | | 1 cup diced sweet yellow onion |
| - | | 3 cloves garlic, diced |
| - | | 1 tablespoon oil |
| - | | 1 1/2 quarts chicken broth or stock |
| - | | 2 bay leaves |
| - | | 2 cups peeled and diced potatoes |
| - | | 2 stalks celery, diced |
| - | | 3 carrots, peeled and diced |
| - | | 1 1/2 pounds to 2 1/2 pound ham shank |
| - | | 1/4 teaspoon black ground pepper |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon ground cumin |
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