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Navy Bean Soup Recipe | |
American Soup | |
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Ingredients:
2 cups navy beans, sorted and rinsed10 cups water 1 pork or ham bone 1 bay leaf 1 yellow onion, chopped 3 celery stalks, sliced 1 or 2 cloves garlic, minced 1 teaspoon salt Freshly ground pepper to taste
Directions:
Place beans in a large soup pot with water. Bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Add meat bone and bay leaf. Cover and simmer 1 hour, then add onion, celery, and garlic and cook over medium-low heat, uncovered, until beans and vegetables are tender, stirring several times, about 1 hour longer.Remove bone and cut off any meat from bone and return to soup. Remove bay leaf and discard. Mash some of the beans with the back of a spoon against the side of the pan until soup is of desired consistency. Soup will thicken as it cooks. Season with salt and pepper. Keep hot until ready to serve. Makes about 8 cups.
An old-time favorite that is still popular with all ages. Make this when you have a leftover pork or ham bone to cook along with the beans for extra flavor. Serve with crusty French bread and a wedge of lettuce with your favorite dressing.
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