"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Navy Bean Soup (not blackened, not Mom;s recipe) Recipe

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This recipe for Navy Bean Soup (not blackened, not Mom;s recipe), by , is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Kalis
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb navy beans
1 1/2 to 2 lbs ham hocks
2 qts water
1/3 cup ketchup
1/4 cup vinegar
1 Tbsp sugar
1 tsp. salt
1/8 tsp pepper
1 cup onion, diced
1 cup carrots, diced (optional because Alan hates cooked carrots)
1 1/2 cups ppotatoes diced

Directions:
Directions:
Soak beans overnight; drain. In large pot, put hocks, beans and next seven ingredients. Bring to a boil; simmer 2 hours. Add carrots and potatoes. Remove hocks and shred meat off bones. Replace meat into pot and continue simmering until beans are tender, at least 1 more hour.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Add a few drops of vinegar to each bowl.

Try not to make too many "cracker sandwiches" before supper, or your bean soup will be short of beans!

 

 

 

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