Northern Bean Soup

Recipe courtesy of zorahangels

8 cups water

1 lb. dried great northern or Lima beans

2 cans (8oz each) tomato sauce

2 ¼ smoked pork hocks (I cook this separately and just pick off meat)

1 large onion, chopped

1 tablespoon instant beef bouillon

1 tsp. salt

½ tsp. pepper

1 clove garlic, crushed

2 cups potatoes, minced

2 medium carrots, cut into ½ inch pieces

2 medium stalks celery, cut into ½ pieces

Soak beans overnight in a pot of water. RINSE well before using in soup.

(OR- heat water and beans to boiling in Dutch oven, boil two minutes. Remove from heat, cover and let stand 1 hour)

Add tomato sauce, pork, onion, instant bouillon, salt, pepper and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours. Do not boil or beans will burst.

Stir potatoes, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer until veggies are tender, about 45 minutes. If needed, stir in a little water if too thick.

Makes 8 servings.