White Bean, Wheat Berry, and Escarole Soup

White Bean, Wheat Berry, and Escarole Soup Ingredients

1 lb Dried baby lima beans or	3 Carrots, chopped
2 Ham hocks	3 Celery ribs, chopped
2/3 c Wheat berries*	1 Bay leaf
8 c Water	1 ts Dried rosemary, crumbled
2 c Chicken broth	1 Head escarole (about 1
2 md Onions, chopped	3 Garlic cloves, minced

Instructions for White Bean, Wheat Berry, and Escarole Soup

*available at natural foods stores and some specialty foods shops In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. In a blender or food processor pure 3 cups soup. Stir pure into soup with chopped meat and escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.) Yield: 15 cups NOTES : (Courtesy Gourmet Magazine) Recipe by: Cooking LiveShow #CL8792 Posted to MC-Recipe Digest V1 #369, by Angele Freeman on Sun, 12 Jan 1997.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Carrot	Celery	Chicken Broth
Garlic	Ham	Onion	Rosemary
Wheat

Lunch

for flavor and categorization

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