Recipe#11331

Title: Bean Soup 04

From: kreitlow@webtv.net (donald kreitlow) 
 Date: Thu, 25 Feb 1999 13:17:08 -0600 (CST) 
 Subject: Bean Soup (German) 
 Message-ID: <3740-36D5A1B4-1145@mailtod-211.iap.bryant.webtv.net> 

2 pounds smoked pork loin or 3 pounds smoked ham shanks       
 1 cup chopped onion
 1 cup chopped carrots
 1 cup chopped celery
 3 chicken bouillon cubes
 3 beef bouillon cubes
 1 pound dry navy or great northern beans
 1 teaspoon accent or msg, optional
 1 teaspoon salt
 1 pound can of tomatoes with liquid
 1/2 teaspoon freshly ground pepper
 croutons 
 chopped fresh parsley
 Soak beans overnight in enough water to cover by 2 inches.  Drain.
 Place the smoked meat in a soup kettle with one gallon of water
 and simmer until tender, about 45 to 60 minutes.  Remove meat and
 set aside.  Put 2 quarts of this stock in a large soup kettle.
 Add the onion, celery, carrots chicken and beef bouillion cubes,
 accent, tomatoes, beans, pepper and salt.  Cook over medium-high
 heat until the beans are tender, from 1 to 3 hours.  If more liquid
 is needed add from remaining stock.
 Diced smoked meat from stock may be added at this time or left out.
 Return soup to a boil and make roux by melting 4 tablespoons of
 butter in a sauce pan over medium-high heat.  When butter sizzles,
 add 4 tablespoons of flour all at once.  Cook, stirring constantly,
 3 to 4 minutes until the mixture is smooth.  Add this roux to the
 soup and cook 5 minutes longer.  Ladle into bowls and garnish with
 croutons and chopped parsley.
 Note: Soup freezes well.
 Comments: You have never tasted real german bean soup until you
 have tried this one.