Military Bean Soup

Military Bean Soup

Yield: 6 qt (6 L)

Ingredients:
- 2 lb (1 kg) Dried armed forces beans
- 4 oz (125 g) Bacon, diced
- 4 oz (125 g) Onions, minimal cube
- 8 oz (250 g) Carrots, little cube
- 8 oz (250 g) Celery, low cube
- 4 oz (125 g) Leeks, sliced
- 3 Garlic cloves, chopped
- 5 qt (5 L) Stock or water
- 1 Ham hock
- 1 Bay leaf
- 1�"2 tsp (2 mL) Dried thyme
- 1�"2 tsp (2 mL) Pepper
- 1 qt (1 L) Canned tomatoes, with juice, beaten

Directions:
1. First, soak the beans right away within cold water.
2. Next, place the bacon in a major saucepot over medium warm. Render the pounds against the bacon, still do not cook until crisp.
3. Then, include the veggies and cook around lower warm until nearly comfortable.
4. Then, increase the stock or water and the ham hock. bring to a boil.
5. Then, drain the beans and insert them to the liquid. Additionally incorporate the bay leaf, thyme, and pepper.
6. Then, include and simmer until the beans are gentle.
7. Then, insert the tomatoes to the soup and simmer one more 15 minutes. Remove the bay leaf.
8. Then, remove the ham hock from the soup. Lower off and cube the meat and insert it to the soup. Discard the bones.
9. Then, mash the beans evenly with a paddle or go over one-fourth of the beans in the course of a food mill. Insert this purée again to the soup to thicken it.
10. Then, if the soup is way too thick, slim it with a small stock.
11. Finally, transform the seasoning.