White Bean Hungarian Smoked Sausage Soup
From: Fanny, California, USA
Servings: 10 to 12
IngredientsPreparation
  • 1/3 pound [150 g] Great Northern white beans
  • 1 or 2 small ham hocks
  • 1/2 pound [227 g] Hungarian smoked sausage, into 2-inch [5-cm] long pieces
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 1 carrot, diced
  • 1 potato, diced
  • 3 tablespoons [45 g] shortening
  • 3 tablespoons [26.25 g] flour
  • 11 cups [2.75 L] water, divided
  • Rinse and sort beans; transfer into a large casserole with 10 cups [2.5 L] of the water.
  • Leave to saok for approximately 1 hour.
  • Then add ham hocks, Hungarian smoked sausage pieces, salt and pepper.
  • Simmer slowly for approximately 1 1/2 hours, until beans are almost done.
  • Add carrot and potato dices.
  • Cook until done.
  • Meanwhile, melt shortening into a small casserole.
  • Mix in flour stirring unitl well browned.
  • Slowly stir in remaining cup [250 mL] of water.
  • Bring soup to a boil before mixing in roux.
  • Leave to boil for 2 to 3 minutes.
  • Remove from heat and serve immediately.