Friday, October 29, 2010

Ham and Bean Soup

What I made this month was roughly based on this recipe:

•1 lb dried small white beans, soaked over night
•1 lb smoked ham hocks (from our pig we purchased from the Stamps Family Farm)
•1 chopped onion
•4 fresh thyme sprigs
•8 cups chicken broth
4 carrots, chopped
a bay leaf or 2

Just put everything in a roaster (or pot depending on how much you are making) and cook until the beans are tender and the pork is falling off the bone. I then removed the pork, chopped it up and added it back in. As it cooked I added more dried thyme ( I ran out of thyme from my garden) to taste. Eat right away or cool and freeze in freezer storage zip lock bags.