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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham and Bean Soup Recipe

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This recipe for Ham and Bean Soup is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 lb.) pork shoulder roast
1 bay leaf
½ c. butter
1 onion, chopped
5 celery stalks, chopped
2 c. carrots, chopped
1 Tbs. tomato paste
1 tsp. rosemary
3 cans white beans
salt and pepper, to taste
Directions:
Directions:
Set pork shoulder and bay leaf in large stock pot. Cover with water. Simmer for 4 hours.
In saucepan, heat butter. Add onion, celery, and carrots. Saute for 10 min. Add tomato paste and rosemary, cook for 10 minutes on low. Add several ladles of broth from stock pot to the veggies and continue to simmer for 10 more minutes.
Remove pork shoulder and allow to cool. Cut/pull into bite sized pieces. Remove meat from bone, if pork roast has bone. Rinse beans and add to the pot. Add pulled pork chunks. Add veggies and broth to the consistency you'd like.

 

 

 

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