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Navy Bean Soup
(serves
8)
1/2
pound dry navy beans
water
2 tablespoons butter
1 tablespoon flour
1 large onion chopped
1/2 cup green pepper, chopped
2 cloves garlic, chopped
1/2 cup celery chopped
1/4 cup parsley, chopped
2 cups ripe tomatoes, chopped
salt and pepper to taste
1/4 teaspoon Tabasco sauce
1 cup ham, cubed
Place
beans in a large Dutch oven; rinse well and drain. Return
beans to pan; cover with water and soak overnight. The
next day drain beans; add 2 quarts of fresh water. In
a sauce pan heat butter. Add flour; cook until golden.
Add onions, green pepper and garlic. Cook until wilted.
Add mixture and remaining ingredients to the beans. Bring
to a boil, then reduce heat and simmer partially covered
for 1 hour or until the beans are tender. Serve with hot
crusty bread.
*Add
more water and cook longer if beans are not tender.
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