Bean and Ham Hock Soup with Cheese Croutons

I prepare this soup in the morning before leaving off to work.  Then I continue to cook the last 30minutes when I return.

 

300g Dried Lima Beans

1 Ham Bone

1 Potato

1 Onion

2 clove Garlic

1 Celery stick

1 Bay Leaf 

2 tbsp chopped Kalamatta olives

Ground Black Pepper

Chopped fresh Parsely

4 slices brown bread

2 tbsp grated gouda cheese

Wash Lima Beans under cold running water, place in a large soup pot with Ham bone, chopped onions, chopped celery, diced potato ,crushed garlic, bay leaf and 2 litres water.  Bring to boil, then cover and simmer for 45 minutes.  Turn heat off and leave covered for minimum 1 hour so that beans cook well and soak some liquid.  Remove the ham bone, scrape off any meat and return to pot. Turn heat on again and cook the soup for further 30 minutes.  Finally add chopped olives, crack some black pepper and add chopped parsely. Serve with cheese croutons.

Slice bread into thick sticks and place on a baking tray,  sprinkle grated cheese on top and bake in 160c oven for about 20 minutes till it becomes dry and crispy.