Senate Bean Soup #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dry navy beans,
1/2 lbs: Ham hocks,
1 cup: Chopped onion,
2 large: Garlic cloves, minced
1 cup: Chopped celery,
2/3 cup: Mashed potato flakes,
1/4 cup: Chopped parsley,
1 1/2 tsp: Pepper,
1 tsp: Nutmeg, oregano and basil
1 each: Bay leaf,
Directions:
Wash and sort beans. In large kettle, cover beans with 6-8 cups hot
water. Bring to a boil. Boil 2 minutes. Remove from heat, cover and
let stand for 1 hour. Add another 2 quarts of cold water and ham
bone. Bring to boil;simmer 1 1/2 hours. Stir in remaining
ingredients. Simmer 20 - 30 minutes until beans are tender. Remove
ham bone, trim off and return meat to soup. Serve hot, and freeze any
leftovers Ann Sanders
Source from luhu.jp
water. Bring to a boil. Boil 2 minutes. Remove from heat, cover and
let stand for 1 hour. Add another 2 quarts of cold water and ham
bone. Bring to boil;simmer 1 1/2 hours. Stir in remaining
ingredients. Simmer 20 - 30 minutes until beans are tender. Remove
ham bone, trim off and return meat to soup. Serve hot, and freeze any
leftovers Ann Sanders
Source from luhu.jp
Tags
Soups