Post by Deleted on Feb 2, 2009 12:13:33 GMT -4
don't be too concerned w/the high percentage of calories from fat in this recipe. The calories of the stock are so low that even a trace of fat will elevate the percentage."
BEAN SOUP STOCK
3 quarts
2 tablespoons dried parsley
1 tablespoon thyme
1 tablespoon marjoram
2 bay leaves
2 tablespoons celery seed
1 meaty ham hock, about 2 1/2-3 pounds (if I have a ham bone w/some meat on it, that's what I use.)
3 quarts water
1 tablespoon salt
Measure parsley, thyme, marjoram, bay leaves and celery seed into a square of cheesecloth and tie cloth securely at the top with a string. Combine with ham hock, water and salt in a stock pot. Bring slowly to a boil, removing scum (and fat) as it floats to the top. Cover and simmer 2 1/2-3 hours. (Do not boil or fat will be reabsorbed into the broth, making it cloudy.) Refrigerate overnight. Skim and discard fat that floats to the top. Cut ham off bone, reserving only very lean meat. Dice and return to stock pot with seasoning pouch. Discard ham bones and ham fat. Use stock at once, or store in refrigerator or freezer for later use.
CHOICES FOR A HEALTHY HEART
FRENCH MARKET SOUP
8quarts (32 cups)
1 recipe Bean Soup Stock
3 tablespoons dry yellow split peas
� cup dry black-eyed peas
2 1/2 tablespoons dry green split peas
� cup dry pearl barley
2 ½ tablespoons dry pinto beans
2 ½ tablespoons dry pink beans or small red beans
2 1/2 tablespoons dry garbanzo beans
2 1/2 tablespoons dry lentil beans
2 1/2 tablespoons dry lima beans
1 1/2 tablespoons dry mung beans
1/3 cup dried black beans
1 28-ounce can plum tomatoes, diced
2 medium yellow onions, chopped
6 stalks celery, chopped
2 cloves garlic, minced
1-2 chicken breasts, skinned, boned and diced
In a stock pot, heat stock just to boiling (do not boil); reduce heat to simmer. Thoroughly wash peas, barley and beans; add to stock. Add tomatoes, onions, celery and garlic; simmer, covered, 3 hours, or until beans are tender. Add chicken; cook 30 minutes, or until chicken is cooked.
Note #1 - instead of measuring out all these little beans, you can just use 1 lb. mixed dry beans plus 1/4 cup pearl barley - makes it easier.
NOTE #2: This soup is sensational and well worth the effort. Finding all these types of beans may require shopping in more than one supermarket. The dry beans will keep for months. As a timesaver, measure out the beans for several recipes and store them in plastic bags.
SERVING SUGGESTION: Good with homemade bread and fresh seasonal fruit.
I hope those of you who are going for a healthy heart will give this one a try. This freezes well also! What's not to love?
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BEAN SOUP STOCK
3 quarts
2 tablespoons dried parsley
1 tablespoon thyme
1 tablespoon marjoram
2 bay leaves
2 tablespoons celery seed
1 meaty ham hock, about 2 1/2-3 pounds (if I have a ham bone w/some meat on it, that's what I use.)
3 quarts water
1 tablespoon salt
Measure parsley, thyme, marjoram, bay leaves and celery seed into a square of cheesecloth and tie cloth securely at the top with a string. Combine with ham hock, water and salt in a stock pot. Bring slowly to a boil, removing scum (and fat) as it floats to the top. Cover and simmer 2 1/2-3 hours. (Do not boil or fat will be reabsorbed into the broth, making it cloudy.) Refrigerate overnight. Skim and discard fat that floats to the top. Cut ham off bone, reserving only very lean meat. Dice and return to stock pot with seasoning pouch. Discard ham bones and ham fat. Use stock at once, or store in refrigerator or freezer for later use.
CHOICES FOR A HEALTHY HEART
FRENCH MARKET SOUP
8quarts (32 cups)
1 recipe Bean Soup Stock
3 tablespoons dry yellow split peas
� cup dry black-eyed peas
2 1/2 tablespoons dry green split peas
� cup dry pearl barley
2 ½ tablespoons dry pinto beans
2 ½ tablespoons dry pink beans or small red beans
2 1/2 tablespoons dry garbanzo beans
2 1/2 tablespoons dry lentil beans
2 1/2 tablespoons dry lima beans
1 1/2 tablespoons dry mung beans
1/3 cup dried black beans
1 28-ounce can plum tomatoes, diced
2 medium yellow onions, chopped
6 stalks celery, chopped
2 cloves garlic, minced
1-2 chicken breasts, skinned, boned and diced
In a stock pot, heat stock just to boiling (do not boil); reduce heat to simmer. Thoroughly wash peas, barley and beans; add to stock. Add tomatoes, onions, celery and garlic; simmer, covered, 3 hours, or until beans are tender. Add chicken; cook 30 minutes, or until chicken is cooked.
Note #1 - instead of measuring out all these little beans, you can just use 1 lb. mixed dry beans plus 1/4 cup pearl barley - makes it easier.
NOTE #2: This soup is sensational and well worth the effort. Finding all these types of beans may require shopping in more than one supermarket. The dry beans will keep for months. As a timesaver, measure out the beans for several recipes and store them in plastic bags.
SERVING SUGGESTION: Good with homemade bread and fresh seasonal fruit.
I hope those of you who are going for a healthy heart will give this one a try. This freezes well also! What's not to love?
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