This is very much like my usual recipe. I do soak my beans overnight. I add a 14.5 oz can of diced tomatos and a couple of fresh sage leaves (julienned) about an hour before serving. Bean soup with sage is a natural combination. But the big difference is that I make ham stock (just like chicken stock, but with a ham bone). Skim the fat off before freezing, and keep it in the freezer for just such a recipe. That way I can omit the stringy, fatty bits in the soup. I add ham back into the soup so I can control bits of fat. I sometimes add a bit of dry white wine (1/2 cup) at the end, if I feel like it. Gives a nice boost of flavor.
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This is very much like my usual recipe. I do soak my beans overnight. I add a 14.5 oz can of...