Christmas Eve Bean Soup

Posted on January 6, 2009
Filed Under Frugal Gourmet | Leave a Comment

One of the best things about the holidays is hanging out with family. I especially enjoy eating my mom’s home cooking. Here is one of her recipes. In spite of the title, this soup is delicious any time of the year, but especially on a cold winter night. Makes about 8 servings. Enjoy!

• 8 ounces dried small lima beans
• 8 ounces dried small navy beans
• 1 quart chicken broth
• 1 whole bay leaf
• 1/2 teaspoon dried thyme
• 2 whole carrots, peeled and chopped
• 2 stalks celery, diced
• 1/8 cup olive oil
• 1 large brown onion, peeled and chopped
• 1 pork shank
• salt and pepper to taste

Wash beans. Place in large stock pot and cover with water. Bring to boil, cover pot with lid and turn off burner. Soak beans until liquid returns to room temperature. At this point, I like to transfer the beans and liquid to a Crock Pot.

Lightly saute chopped carrots, celery, and onion in olive oil until celery and onions start to turn translucent. Add to pot of beans. Cut meat from pork shank into small pieces and add to pot. Add chicken broth, bay leaf, and thyme. Bring to boil, then reduce heat and simmer. When beans are almost completely cooked, add salt and pepper to taste. Continue cooking gently until beans are very tender. Soup should be thick and creamy. This also works great with a Crock Pot.

Note: This soup is great for a “cozy” supper. We like it with corn bread just out of the oven. It would also go great with a toasted slice of garlic bread.

This soup is delicious, inexpensive, and easy to prepare. It works great around the holidays because you can use leftover ham in place of the pork shank. It also freezes well. My wife and I like to make a double batch and freeze single portions for inexpensive “instant meals.”

Cheers,

Ken

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