Monday, February 9, 2009


I made pork, bean and cabbage soup the other night and it is good. Pretty standard stuff aside from two ingredients. The proportions weren't accurate so I am guessing.

Take your onions and garlic and saute them in butter or margarine. (I cut my margarine with olive oil) Add cracked black pepper, 1 level tspn of salt and 1 heaping tspn of Dijon mustard. I also tossed in about two ounces of Tullamore Dew Irish whiskey. (Standard Blend for those who are wondering)

Once the onions are caramelized, (or there in abouts) toss in two ham hocks. As the ham hocks begin to brown toss in your veggies. I used one whole Spanish onion, two russet potatoes, three large carrots, a handful of chopped parsley, half a head of green cabbage and also tossed in some left over spinach. (1/8 of a cup)

After an hour of simmering in a closed lid pot, I added a mixture of navy beans and Great Northern beans. (both organic and I soaked them in water for 24 hours. I added water and one whole leek and let it cook for another 2 hours.

After removing the bones I had enough soup to fill three large yogurt and two medium margarine containers. It is also bloody spectacular.


Geosomin said...

"Watch yourmouth or your father will wash your mouth out with soup!"

"Mmmm. Soup...."

Magnus said...

I plan to make this again. When I get a larger pot, I'll send some along for you and J.