this recipe for the stock:
- 1 ham bone
- 1 large onion, chopped (2 cups)
- 2 carrots, cut crosswise into 1/2-inch-thick slices
- 2 celery ribs, cut crosswise into 1/2-inch-thick slices
- 3 large garlic cloves, crushed
- 1 bay leaf
- 2 teaspoons dried thyme, crumbled
- 3 whole cloves
- 1/4 teaspoon black peppercorns
- water to cover
My bone still had a substantial amount of meat on it, and since I added beans to the actual soup, it packed a wallop of protein. Here's what I did with my homemade stock:
Black Bean Soup (from McCall's Cooking School)
2 cups (1 lb) dried black beans
2 tbsp vegetable oil
1 cup chopped onion
1 clove garlic, crushed
2 cans condensed beef broth (this is where I used my ham stock instead)
1/2 tsp salt
1 tbsp brown sugar, firmly packed
2 tbsp butter or margarine
Chopped red, yellow and green onions (optional)
Tortilla chips (optional)
Soak the beans (overnight or quick-soak.)
Drain the soaked beans; discard soaking water. Return drained beans to a Dutch oven and add fresh cold water to cover beans. Bring beans and water to boiling over high heat; reduce heat, cover Dutch oven and simmer for 2 hours or until beans are tender.
Drain the cooked beans, reserving liquid. Set beans and reserved liquid aside.
Trim leek: Cut off root and and green stem. (Leek should be about 5 inches long after trimming.) wash leek thoroughly to remove dirt and sand. Cut on diagonal into 1/4-inch-thick slices.
Heat vegetable oil in Dutch oven over high heat. When hot, add leek, onion and garlic. Saute until vegetables are browned, about 5 minutes.
Add reserved bean liquid and, if necessary, water to the
Add salt, brown sugar and beans to leek mixture. Stir in ham stock mixture. (I also added all the bite-size chunks of ham I pulled off the ham bone after making my stock.) Bring to boiling over high heat; cover and reduce heat to low. Simmer for 10 minutes; stir in butter. Serve soup topped with chopped onions and tortilla chips. Makes 12 servings.
I don't even like beans, and I thought this was delicious!