Advent Day 9: Beans

The entirety of Chapter 4 in 2 Kings is an excellent example of Elisha, and the grace and hospitality he offered and inspired in others.  Verses 8-10 say:

One day Elisha was passing through Shunem, where a wealthy woman lived, who urged him to have a meal. So whenever he passed that way, he would stop there for a meal. She said to her husband, “Look, I am sure that this man who regularly passes our way is a holy man of God.  Let us make a small roof chamber with walls, and put there for him a bed, a table, a chair, and a lamp, so that he can stay there whenever he comes to us.”

Take a look at the miracles Elisha performed in the name of the Lord, and see if these aren't a great forerunner to the stories of the King we await during this Advent.  The following recipe is a simple, filling, easy recipe to have on hand for cold, windy days filled with snow. 

MIXED BEAN AND HAM HOCK SOUP

INGREDIENTS

• 20 ounce bag mixed dried beans
• 1 tablespoon olive oil
• 2 carrots, chopped into 1/4″ thick half moons, about 1.5 cups
• 3 celery stalks, chopped into 1/4″ thick half moons, about 1.5 cups
• 1 yellow onion, chopped medium, about 1.5 cups
• 2 cloves of garlic, minced
• 8 cups chicken stock
• 2 smoked ham hocks (with optional extra ham if you wish)
• 1 teaspoon mustard powder
• salt and pepper

INSTRUCTIONS

1. In a large bowl, soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. I usually soak mine for 24 hours, mixing the beans every once in a while.
2. Heat a large pot over medium heat. Add in the olive oil and cook the carrots, celery and onion with just a pinch of salt until they begin to soften, about 5 minutes. Add in the garlic, cooking until fragrant for another minute, then add in the chicken stock, mustard powder and ham hocks. Strain the beans from the water and add to the soup. Be careful about the amount of salt you add, as the ham has quite a bit.  Best to allow people to add their own salt if they want it when serving.
3. If you are cooking in a crock pot, add all the ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours. If you are cooking on the stove, reduce heat to low and cook uncovered for 3 hours.
4. After the soup is done cooking, skim any fat from the top of the soup. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, discard the skin, bone and any fat. Taste and season for salt and pepper.
5. Serve warm immediately. Will keep an an airtight container for 1 week.

Recipe based on the one by Natalie Gruendl of the Tastes Lovely blog!