Side Pannel
Bill's Navy Bean Soup
Ingredients List
- 1 c Navy beans
- 2 Celery stalks
- 2 Carrots
- 1/2 Onion
- 2 Ham hocks
- : salt
- 1/8 ts Black pepper
- 3 tb Margarine
- 3 tb All-purpose flour
Directions
1. Pick over the dried beans and discard any debris. Wash and drain. Put
beans in a large pot and cover with water. Let stand 8 hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch pieces.
(This is easier with a food processor.) Drain beans. Add vegetables, 5 cups
water, ham hocks or ham bone, and pepper to taste. Add salt if you wish.
Bring to a simmer and cook over low heat for 3 hours or until beans are
tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a
blender along with the margarine and flour; puree. Pour this puree back in
pan. Puree more of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup
is slightly thickened. Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper sauce just before
serving. Recipe By
: Jo Anne Merrill
beans in a large pot and cover with water. Let stand 8 hours or overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch pieces.
(This is easier with a food processor.) Drain beans. Add vegetables, 5 cups
water, ham hocks or ham bone, and pepper to taste. Add salt if you wish.
Bring to a simmer and cook over low heat for 3 hours or until beans are
tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a
blender along with the margarine and flour; puree. Pour this puree back in
pan. Puree more of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup
is slightly thickened. Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper sauce just before
serving. Recipe By
: Jo Anne Merrill
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