Mediterranean Bean Soup

This soup combines the traditional ham and bean soup and fresh vegetables and herbs for a great new twist.

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Ingredients:

• 2 cups dried great northern beans, sorted and soaked overnight OR
• 2 15 oz cans great northern beans, drained and rinsed
• 1 large meaty ham hock, baked, meat removed and diced
• 2 Tbsp olive oil
• 1 medim onion, diced
• 2 cloves garlic, monced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 15 oz can diced tomatoes
• 4 cans water
• 2 Tbsp mint
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf
• 1 Tbsp red wine vinegar
• Salt and pepper, to taste

Method

Saute onion, carrot, and celery in oil. Add garlic and seasonings and saute 1 minute. Add tomatoes with juice by crushing them in your hand, in batches. Stir and simmer 3 minutes. Add beans, ham hock meat, and water. Bring to a boil. Reduce heat and simmer, covered, for 2 hours or until beans are cooked through and soft. Add vinegar and simmer, uncovered, 5 minutes. Adjust seasoning and serve.

Notes:

Number of servings: 6

Submitted By: mhbrinda
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