1 1/2 cups small White Beans

A Meaty Bone ( or bones)

2 quarts (qts) cold WATER

1 1/2 teaspoon Salt ( or better Garlic SALT)

1/4 teaspoon White Pepper

1/2 of  Bay Leaf

1/4 teaspoon each crumbled THYME and MARJORAM
1 cup chopped ONION  ( more can definitely be added according to taste)

1 cup chopped CELERY
1 CARROT (CHOPPED)

Put “bones(s)” into large pot , add cold water, heat to boiling temperature and skim before adding soaked beans , herbs and seasonings.  Cover and boil gently , very gently , for two ( 2) hours or until the beans are very tender and moist.  Take out bone and remove meat.  Cut up meat and add to soup, along with vegetables.  Cook 30 0r minutes or so , longer if required or preferred.  Add hot water ( or canned broth) ( or canned tomatoes) desired to taste.
Add hot water or canned broth ( or canned tomatoes) if desired to thin soup to right consistency.
Add salt and pepper to taste.

Fortuna Cooks
Long Stay Extended Stay Hotel Winnipeg Saint Boniface
www.fortunacooks.com

Fortuna Cooks – Tex Mex

http://www.fortunawebs.com

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