This hearty nine bean soup celebrates the unique tradition of slow cooked hickory and apple wood smoked hams only found in S.E. Virginia. Serves 10-12.

Prep time: 20 minutes

Cooking time: 5 hours

Contents:  9 assorted beans and peas with herbs and spices.

Colonial Virginia Country Style Bean Soup

Ingredients to have on hand

2 qts. Cold tap water

1 qt. chicken stock

Fresh ground pepper to taste

1 meaty country ham hock (3/4 lb.)

1 Bouquet Garni (included)

1-2 tsp. salt (or to your taste)

1-28 oz. can whole peeled tomatoes

2 c. chopped onions (2 medium onions)

2 c. chopped celery (include some leaves)

1 large clove garlic, minced

1 c. diced potatoes

1 c. corn

8 oz. (1 medium) fresh chicken breast

Tabasco sauce (optional)

Directions

1)   Sort through and thoroughly wash beans.  Soak beans four hours or overnight in water to cover by 2 inches.

2)   Drain and rinse the beans.  In a large pot (6-8 qt. capacity) combine the beans, 2 qts. Cold water, chicken stock, black pepper, ham hock and bouquet garni.  Cover and bring soup to a boil.  Lower heat to medium low and cook 1 hour.

3)   Add salt, tomatoes (chopped, including all the juice), onions, celery, garlic, potatoes, corn and chicken.  Cover and bring the soup to a boil.  (Reduce heat to medium low and cook for additional 1 ½ hours, stirring every 30 minutes).

4)   Remove ham hock, chicken breast, and bouquet garni.  Carefully locate and discard bones and fat.  Dice meats fine and return them to soup.  Serve immediately or (for best flavor) refrigerate and reheat the next day.

Options:  Half hour before serving, add ½ cup Virginia red wine and ½ cup fresh parsley.

Serve with a fresh garden salad and our Shenandoah Apple & Spice Cake for dessert.

Serves 8-10.  Enjoy!

Contents:  9 assorted beans and peas with herbs and spices.