Michaelis' Family Recipes

Bills Navy Bean Soup

By Jo Ann Merrill American Dinner 8 servings Red Meat

Ingredients

  • Navy Beans
    1 cups
  • Celery Stalks
    2 quantity
  • Carrots
    2 quantity
  • Onion
    1/2 quantity
  • Ham Hocks
    2 quantity
  • Salt
    0 quantity
  • Black Pepper
    1/6 tsp
  • Margarine
    3 Tbsp
  • All-purpose Flour
    3 Tbsp
  • Water
    5 cups

Steps

  1. Preparation time is 12 hours. Pick over dried beans and discard any debris. Wash and drain. Place in a large pot and cover. Let stand eight (8) hours or overnight.
  2. The next day, chop celery, carrots and onions into 1/4 inch pieces (a food processor is helpful).
  3. Drain beans. Add vegetables, water, ham hocks of ham bones and pepper to taste.
  4. Bring to simmer and cook over low heat for three (3) hours or until beans are tender.
  5. Remove ham hocks and set aside to cool. Remove meat from bones and cut into 1/2 inch pieces.
  6. Put two (2) cups of soup into a blender along with the margarine and flour; puree. Pour the puree back into the pot. Puree more soup if you prefer a smoother texture.
  7. Add chopped ham pieces into soup. SImmer for 15-20 minutes until soup is slightly thickened.
  8. Yield is 6-8 large servings. Add a few drops of hot pepper sauce just before serving for additional flavor & kick.

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