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Senate Navy Bean Soup Recipe

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This recipe for Senate Navy Bean Soup, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. navy beans
2 1/2 quarts. boiling water
2 lbs. smoked ham hocks or meaty ham bone
1 c chopped onions
1/4 c butter

Directions:
Directions:
Wash beans. Cover with cold water and soak overnight. Drain. In a large kettle, pour the boiling water over the beans. Add the ham hocks. Simmer slowly for 2 1/2 hours until beans are tender and meat is cooked.
Meanwhile saute the onions in the butter until golden. Add to soup after 1 1/2 hours cooking. When soup is done remove meat and bone and slice meat into slivers. Cool the beans and broth. Skim excess fat from broth. Add meat to beans. Crush beans lightly with a fork. Heat slowly and season with salt and pepper to taste. If soup is too thick, thin with a little water.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3-4 hours off and on

 

 

 

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