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Northern Bean and Ham Soup

Kathy for some reason chose not to use pork in her bean soup... Bad choice Kathy...


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  • 1 Hamhock
  • 1/3 Cup Garlic
  • 5 Carrots
  • 5 Celery Stalks
  • 2 Large Yellow Onions
  • 1 1/2 Cups Chardonnay
  • 1 Gallon Chicken Stock
  • 6 12 Ounce Cans Northern Beans
  • 3 Pounds Chopped Ham
  • 2 Bay Leaves
  • 2 TBS Fresh Thyme
  • 1/2 Cup Olive Oil

Procedure:  In a roasting pan coat the ham hock with 1/4 cup olive oil and roast at 350 degrees for 70-80 minutes.  In the mean time in a large pot add remaining olive oil and heat.  Add in garlic, chopped carrots, celery, and onions and caramelize.  Deglaze with 1 cup of chardonnay and reduce till almost gone.  Next add in stock, chopped ham, and herbs.  At this time the ham hock should be just about done roasting.  Place pan on burner and reduce with remaining chardonnay.  Add ham hock and juices to soup and let cook on medium heat for 1-2 hours.  Serve warm (with cornbread optional).  Enjoy! 

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