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Receta Sledder’s Soup

by Linda Gee

Ingredientes

½ 1-pound package mixed dried beans 1 tablespoon olive oil 2 onions, chopped 1 yellow or orange bell pepper, chopped 1-1/2 teaspoons chopped garlic 2 carrots, peeled and sliced 1 parsnip, peeled and sliced 2 stalks celery, chopped

1 smoked ham steak (2 cups ham, cubed) 1 6-ounce can tomato paste ½ teaspoon dried thyme 1 bay leaf 1 teaspoon dried marjoram 2 tablespoons fresh parsley Salt and pepper 8 cups water*

Direcciones

1. Generously cover beans and soak overnight: at least six hours. Drain and add enough cold water to cover by 2 inches. Bring to boil and boil for 10 minutes. Drain and rinse well. Sauté onion, bell pepper and garlic in the olive oil in a large skillet. Add carrots, parsnip, celery and ham and cook 2-3 minutes. Pour into a large bowl the beans, sautéed vegetables, and remaining ingredients except for the water. Stir gently. Cool. Pour ingredients into a 1-gallon freezer bag, label and freeze. To serve, thaw the entrée. Pour into a large pot and add 8 cups water. Simmer for 1-1/4 hours, or until beans and vegetables are tender. Summary of processes: Chop 2 onions and 1 yellow or orange bell pepper. Peel and slice 2 carrots and 1 parsnip. Chop 2 stalks celery. Cube 2 cups ham. Serves 8 Freeze in: 1-gallon Ziploc freezer bag

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