BEAN AND HAM HOCK SOUP

Ingredients:

°800 g Fresh white beans

°50 g Old Comté

°1 Potato

°2 Carrots

°3 Tomatoes

°1 stalk of celery

°1 onion

°3 cloves of garlic

°150 g Luxeuil ham

°Olive oil

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

1

Shell the beans. Peel the carrots, potato, onion and garlic. Cut all the vegetables into small cubes.

2

Fry the ham cut into cubes in a pan with olive oil. When it is golden, take it out with a skimmer. Brown the vegetables in the bottom of the casserole dish and deglaze with 70 cl of water. Add the fresh coconuts and cook for 50 minutes.

3

Serve the soup and spread the diced ham and a few shavings of Comté cheese on top, using a vegetable peeler.

Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *