Friday, January 14, 2011

Hearty Bean and Barley Soup

2 pounds dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 pound ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
10 ounces consomme
1 teaspoon salt
1 teaspooon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalapeno peppers, split and seeded

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2 1/2 hours, stirring occasionally. Should yield 5 1/2 quarts. May be frozen, if desired.

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