Bean soup
Bean soup is a cheap meal that goes along way. Beans are high in protein and the ham bone and the additional ingredients enhance the overall taste.
Ingredients:
7 cups water
1 pound/ 450 g dried navy beans, rinsed
3 medium potatoes, pared
3 medium onions, peeled
2 stalks celery
3 sprigs parsley
1 clove garlic, peeled
1 large meaty ham bone
1 teaspoon salt
½ teaspoon pepper
5 cups water
Warning: Be careful with beans. Red and white kidney beans contain a toxin which is not destoyed by slow cooking. Beans should be soaked overnight in water and boiled for 15 minutes in fresh water to destroy any toxin.
Method:
Soak the beans overnight. Discard the water. Replace with fresh water. Heat the water until boiling, then boil for 15 minutes. Drain. Place the beans in 7 cups of fresh water. Finely chop potatoes, onions, celery, parsley, and garlic. Turn beans and water into a large electric cooker. Add ham bone, seasonings and finely chopped ingredients. Cover and cook on low for 10 – 12 hours. Remove bone from soup. Remove any meat from bone, cut into small pieces and mix with soup.
Produces 8 to 10 servings
