¼ cup of each of these:
9 heirloom beans:
Christmas Lima
Good Mother Stallard
Green Flageolet
Hutterite Soup
Jacob’s Cattle
Eye of the Goat
Snow Cap
Arikara
Runner Cannellini
Other Ingredients:
7 Cups chicken stock
1 large ham hock
2 tsp thyme
1 tsp pepper
2 tsp salt
½ tsp savory
2 large onions chopped
4 medium carrots chopped
4 ribs celery chopped
1 tablespoon vegetable oil
Instructions:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain. Add stock, ham hock and seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours. Saute onions, carrots and celery in oil; add to soup. Cover and simmer 1 hour longer or until beans reach desired tenderness. Debone ham and return meat to soup. Skim fat. Serve hot! For even more delicious healthiness: serve with Apple Cider Vinegar
For our Heirloom Soup Beans – click here!
