Any Bean and Any Bone Soup

Thom Hackett
Sue Cochran, CHE, Culinary Hearts Kitchen, 11/20/92

Servings: 8

 

Any variety of dry beans will work fine in this savory and money-saving soup.  Bones left from any roast can be used.  Or choose bony pieces at the meat counter.  A short rib of beef, or a lamb shank sawed in pieces and browned briefly before cooking; or chicken or turkey wings or necks, or a beef bone or ham hock.  Here is the basic pattern for the soup; alter it as you please to fit your family's ideas and tastes.

 

1½ cups small white beans

1 meaty bone

2 quarts cold water

1½ teaspoons salt, or garlic salt

¼ teaspoon white pepper

½ bay leaf

¼ teaspoon thyme, crumbled

¼ teaspoon marjoram, crumbled

1 cup onion, chopped

1 cup celery, chopped

1 carrot, chopped

Put "bone" into large kettle; add cold water, heat to boiling, and skim before adding soaked beans, herbs, and seasonings.

  1. Cover and boil gently 2 hours or until beans are very tender.

  2. Take out bone, remove meat; cut up and add to soup along with vegetables.

  3. Cook 30-40 minutes longer.

  4. Add hot water or canned broth or canned tomatoes if desired to thin soup to right consistency; also salt and pepper to taste.

Note:  After soaking beans, drain and rinse well.  This will help eliminate the gas reactions some people have from beans.