German: Bean Soup 04 by Recipe Cottage

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	Bean Soup 04

		Bean Soup 2 pounds smoked pork loin or 3 pounds smoked ham shanks 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 3 chicken bouillon cubes 3 beef bouillon cubes 1 pound dry navy or great northern beans 1 teaspoon accent or msg, optional 1 teaspoon salt 1 pound can of tomatoes with liquid 1/2 teaspoon freshly ground pepper croutons chopped fresh parsley Soak beans overnight in enough water to cover by 2 inches. Drain. Place the smoked meat in a soup kettle with one gallon of water and simmer until tender, about 45 to 60 minutes. Remove meat and set aside. Put 2 quarts of this stock in a large soup kettle. Add the onion, celery, carrots chicken and beef bouillion cubes, accent, tomatoes, beans, pepper and salt. Cook over medium-high heat until the beans are tender, from 1 to 3 hours. If more liquid is needed add from remaining stock. Diced smoked meat from stock may be added at this time or left out. Return soup to a boil and make roux by melting 4 tablespoons of butter in a sauce pan over medium-high heat. When butter sizzles, add 4 tablespoons of flour all at once. Cook, stirring constantly, 3 to 4 minutes until the mixture is smooth. Add this roux to the soup and cook 5 minutes longer. Ladle into bowls and garnish with croutons and chopped parsley.