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Soups - Bean and Vegetable Chowder

  • 1/2 pound dry Great Northern white beans
  • 2 pounds hamhocks
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoons black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup chopped parsley
  • 1 cup instant potatoes

Boil hamhocks in 6 cups of water on medium heat for 40 minutes. Remove bones and reserve broth. Chop ham and set aside.
While hamhocks are cooking, place beans in 8 cups of water and cook until almost done (about 21/2 hours); drain. Combine beans, ham, carrots, celery, salt, black pepper, red pepper, and ham broth. Cook for 35 minutes or until vegetables are tender. Thicken chowder with one cup of instant potatoes. Garnish with parsley.
Submitted By: Frances Smith
Midsouth Farmers Co-op
Number of Servings: 0
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