Recipe Directions
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Ingredients
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1 cup dried navy or great northern beans
Soak beans overnight in 3 cups water. Next morning, drain beans, place in large pot and add:
2 ham hocks, 1 cup ham, or 6 slices bacon, cooked and chopped
8 cups boiling water
1 bay leaf
6-8 pepper corns
6 whole cloves
Cook slowly until beans are soft, about 2-1/2 to 3 hours. Then add:
2 diced carrots
6 ribs celery with leaves, chopped
1 sliced onion
2 cloves garlic, chopped
1 cup freshly mashed potatoes (optional)
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Directions
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Cook another 30 minutes until carrot, celery and onion are soft. Soup may be frozen at this point. After cooked or thawed, remove any large hunks of meat and mince. Return to soup. Take a small amount of soup and pass through blender and return to pot. This binds the soup together nicely.
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Yield
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8 cups
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