|
Enjoy this recipe from 101 Farmhouse Favorites.
Submitted by: Kathy Grashoff from Fort Wayne, IN
1 c. dried navy beans
8 c. water, divided
2 stalks celery, sliced
2 carrots, peeled and sliced
1 onion, chopped
3/4 c. cooked ham, cubed
1 t. chicken bouillon granules
1 t. dried thyme
2 bay leaves
1/4 t. pepper
In a large saucepan, combine beans and 4 cups water. Bring to a boil; reduce heat to low. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain and rinse beans; return to pan. Add remaining water and remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 1-1/4 hours, or until beans are tender. Discard bay leaves. Using a fork, slightly mash some beans against the side of the saucepan to thicken soup. Makes 4 servings. | |
|
|
In a large saucepan, combine beans and 4 cups water. Bring to a boil; reduce heat to low. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain and rinse beans; return to pan. Add remaining water and remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 1-1/4 hours, or until beans are tender. Discard bay leaves. Using a fork, slightly mash some beans against the side of the saucepan to thicken soup. Makes 4 servings. |
|
|