White Bean Soup

Name: White Bean Soup
Yield: Makes 3 quarts
Ingredients: 3 quarts leftover beef tongue stock (see recipe) or 3 quarts cold water; 1 ham hock; 3 quarts leftover beef tongue stock (see recipe) or 3 quarts cold water; 1 bay leaf; 1 Tbsp. coarsely ground black pepper; 2 celery tops; 1 lb. white pea or marrow beans; 1 onion stuck with 4 cloves; 1 onion stuck with 4 cloves; 2 cloves garlic, split; 1 large carrot; 1 lb. white pea or marrow beans

Preparation info

Makes
3 quarts

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Rumor has it that a very special bean soup is served in the Congressional dining room. My congressman couldn’t get me the recipe (but I forgive him; his voting record is excellent), so I made up this one.

Ingredients

3 quarts leftover beef tongue stock (see recipe) or 3 quarts cold water

Soup
Gluten-free

Method

Bring all ingredients except beans to a boil, simmer for 1 hour, cool, skim off fat, and remove bay leaf, carrot, onion, garlic, and celery. Soak the beans overnight in cold water or wash and pick over beans, bring to a boil, turn off, cover, and let sit for 1 hour. Whichever method you use, drain the beans (discarding any really ugly ones) and put them in a heavy kettle with the ham hock and s