"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Hearty Bean Soup, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. dry navy beans 8 c. water 1 c. chopped onion 1 c. chopped celery 1 c. sliced carrots 1/4 c. chopped parsley 1 1/2 tsp. salt 1/2 tsp. pepper 2 tbsp. chopped basil 2 tbsp. chopped oregano 1 lb. ham hocks or 1 ham bone
Soak beans overnight; drain. Combine all ingredients except basil and oregano in large pot. Cook 5-6 hours at medium-low setting. Remove ham bone or ham hocks. Trim off meat and add to soup with basil and oregano. Cook 10-15 min. and serve.
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