Monday, March 2, 2009
Ham and Green Pea Soup
1 Pound white beans, soaked overnight.
2 Medium onions diced
1 Pound country ham diced
3 Cloves minced Garlic
1 Bay leaf
4 Cups home made GF chicken stock
2 handfuls shredded greens - collards, spinach, swiss chard
Soak the beans overnight with enough water to cover and a pinch of salt.
Drain beans and set aside.
Cook onion in a little oil, just until translucent, then add diced ham and garlic.
Cook for a minute or two - don’t burn the onion or garlic.
Add bay leaf, & chicken stock and cook for 1-1.5 hours over medium low heat.
If additional liquid is needed during cooking, you can add more stock or water.
Soup is done when beans are tender.
Just before serving add shredded greens to pot and cook for 5 minutes or less.