Grandma Simon'S Bean Soup

• 1 clove garlic, chopped
• 2 lb. smoked, skinless ham hocks
• 1 (4-inch) onion, chopped fine and browned
• 2/3 c. chopped celery
• 2/3 c. carrot slices (1/4-inch thick)
• 1 bay leaf
• 2 1/2 qt. water
• 1/2 qt. tomato juice
• 1 Tbsp. Worcestershire sauce
• 1/8 tsp. ground thyme
• 1/8 tsp. coarsely ground black pepper
• 48 oz. jar precooked Randall Great Northern beans
• 1 tsp. beef bouillon granules
• 1/2 c. quick barley
• 1/2 c. sour cream
• 2 to 3 Tbsp. flour

1. In most of these soup recipes "stock or water" appears on the list of ingredients.
2. You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
3. Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
4. Further, it makes good use of vegetable scraps which would otherwise be thrown away.

clove garlic, onion, celery, carrot, bay leaf, water, tomato juice, worcestershire sauce, ground thyme, ground black pepper, beans, beef bouillon granules, barley, sour cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870664 (may not work)