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Papa Pete’s Bean Soup

  • 1/2 Cup-Olive Oil
  • 1 Cup-Yellow Onions-small dice
  • 1 Cup-Carrot-small dice
  • 1 Pound-Country Ham-1/2” pieces
  • 3 Cloves-Fresh Garlic-chopped fine           
  • 1-30 Ounce Can-Whole Peeled Tomatoes-drained and crushed by hand
  • 1 Teaspoon-Kosher Salt
  • 1 1/4 Teaspoon-Black Pepper
  • 1/2 Teaspoon-Crushed Red Pepper
  • 5-15 Ounce Cans-Northern Bean-semi drained, do not rinse
  • 8 Cups-Chicken Stock
  • 2 Tablespoons-Fresh Oregano-leaves only, chopped fine

Directions

  1. Heat stock pot to medium high heat and olive oil.
  2. Add onion, carrot, ham, garlic, and cook until onions are translucent, about 3-5 minutes.
  3. Add tomatoes, salt, black pepper, crushed red pepper and cook for about 5 minutes.
  4. Add chicken stock, oregano, 2 cans of beans and bring to a boil.
  5. Lower heat and simmer for 45 minutes.
  6. Add remaining beans and simmer for an additional 30 minutes.
  7. Ladle soup into individual bowls, garnish with parmesan cheese and fresh oregano.
  8. Serve with grilled bread rubbed with garlic.