"Rags to Riches" Bean Soup
Share on Facebook Share on Twitter
- 2 cups dried great Northern beans
- 1 small white onion diced
- 2 cloves garlic pressed
- 1 ham hock
- 1 carrot diced
- 1 potato diced
- 1/2 teaspoon season-all
- 1 lemon juiced
- 2 tablespoons brown sugar salt and pepper to taste
- 1 can rotel tomatoes Dried parsley optional, 10-ounce
Soak cleaned beans overnight; drain.
Add beans and remaining ingredients, except tomatoes and parsley, to a large stockpot and cover with water by 1 inch.
Bring to a boil, then simmer about 1 hour; stir and add additional water, if needed.
Add tomatoes and simmer another hour.
Add a couple dashes dried parsley last few minutes, if desired.