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.
Ingredients
- 2 cups navy beans, sorted and rinsed
- 10 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.
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Submitted 10/16/06.
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Submitted By: bobi randzoni
Navy Bean Soup