February is perfect for trying out new soups. I found the following recipe in an old Community Cookbook called The Cotton Country Collection, a gathering of tried and true recipes by the Junior Charity League of Monroe, Louisiana in 1972. Even though it is not an authentic Minestrone soup recipe, it is delicious! However, the recipe assumes you know how to cook pinto beans and hamhocks from scratch, a favorite basic in southern states. You can substitute canned beans, but it won’t have the same depth of flavor. Take this opportunity to try something knew AND btw, dried beans are much cheaper than canned!
Boil the pinto beans and ham hocks in 8 quarts water over low flame for 1 1/2 hours. Add all of the vegetables and spices, except the small onion and garlic. Cook slowly until the vegetables are tender. Saute the onion and garlic in olive oil; add with the noodles to soup about 20 minutes before serving. Serves 12. (Mrs N.G. Gaston)
You probably have most of these ingredients in your pantry already, so why not try something new?
2 pounds dry pinto beans soaked for several hours or overnight
2 pounds cut up smoked ham hocks
1 large onion chopped
1 cup diced celery
2 medium carrots, sliced
1/4 head cabbage, shredded
2 medium potatoes, cubed
1 tsp dried rosemary or 1 T fresh, finely chopped
2 T salt
pepper to taste, can also add dried pepper flakes for a kick
1 small onion, minced
3 cloves garlic, crushed
3 T olive oil
1 small box minestrone noodles, I use gluten free