Let beans soak overnight in twice the volume of water. Drain and rinse. Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil. Then, ...

Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until ...

Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone, onion, celery, parsley, bay leaf and carrots. Heat to boil, cover and ...

Brown onion in butter. Add cold water and dry lentils. Bring to a boil, cover and simmer for about 2 hours. Add several sliced carrots, celery stalks ...

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with ...

Place the potatoes, celery, onion and water in a large saucepan and bring to a boil. Reduce the heat and simmer until the vegetables are soft but not ...

Peel and chop in large chunk all raw vegetables. Put ingredients in large pot (except vermicelli). Fill the pot with water. Put in seasoning, cook ...

Cut and pre-boil salt meat. Then brown a little in a little cooking oil. Take out and put aside. Brown tomato paste in same cooking oil until dark ...

Saute onions in margarine until transparent. Add flour and cook until golden. Add consomme and water. Bring to a boil. Add salt, pepper and milk and ...

Cook ham hocks 2 hours. Pull meat off when cool. Put in peas and beans in water, let cook 20 minutes. Then add potatoes and corn. Then add meat and ...