Three Bean Soup

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 carrots, chopped
• 2 medum onions, chopped (about 2 cups)
• 4 celery ribs, sliced
• 2 garlic cloves, minced
• 3 tablespoons butter
• 2 smoked lamb hocks
• 1 quart chicken stock
• 3 (16 ounce) cans beans (small , pink beans, cannelini, your choice)
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 bay leaves
• 3 whole cloves
• 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded

Recipe

• 1 drain and rinse beans in a colander until they stop foaming.
• 2 saute onions, celery, carrots and garlic with butter in a large dutch oven.
• 3 add lamb hocks, stock, tomatoes with juice and the beans. add bay leaves, cloves, thyme and pepper.
• 4 simmer gently for 2 hours, covered, then remove lamb hocks & let hocks cool.
• 5 remove bay leaves and cloves.
• 6 when hocks are cool enough to handle -- pick off meat, chop finely and return to soup pot.
• 7 using potato masher or stick blender, smash up some of the beans and tomatoes (do not puree until smooth).
• 8 off the heat, add cheese and enough milk to smooth out the soup, and create a soup consistency. i use the full 2 cups, but you may need less.
• 9 warm over very low heat until gently bubbling.
• 10 serve with green salad and dinner rolls.