"The Blue Ribbon Country Cookbook"


1 Pound Great Northern Beans
1 Quart Water
1 10 1/2 Ounce Can Beef Consomme, undiluted
1 Meaty Ham Hock
6 Black Pepper Corns
3 Cloves Garlic -- Halved
2 Bay Leaves
2 Fresh Parsley Sprigs
2 Fresh Thyme Sprigs
1 Cup Water
3 Large Carrots -- Scraped and Sliced
2 Cups Cooked Ham -- Coarsely chopped
1 Small Onion -- Finely chopped
4 Medium Potatoes -- Peeled and Cubed
Dash of hot sauce
Salt and freshly ground pepper to taste


Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add 1 quart water, consomme, and ham hock; bring to a boil. Place peppercorns and next 4 ingredients on a piece of cheesecloth; tie ends of cheesecloth securely. Add this bouquet garni to bean mixture, Cover, reduce heat, and simmer 1 hour. Add 1 cup water and next 3 ingredients; cover and simmer 15 minutes. Add potato; cover mixture, and simmer 30 minutes or until vegetables are tender. Remove ham hock from soup: let cool slightly. Chop meat, and add to soup. Discard ham bone and cheesecloth bag. Add hot sauce, salt, and pepper to soup. Stir well.

3 1/2 Quarts


By Las Vegas DUI Lawyer

Feb 2nd, 2011 12:16pm

Lovely soup. Very hearty. I’ve always wanted to use my dutch oven. It was handed down from my grandmother and has such sentimental value. It brings back memories of her every time I use it.



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