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Ham and Navy Bean Soup Recipe

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This recipe for Ham and Navy Bean Soup, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Leith
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
ham hocks or left over ham bone from half ham
2 c dried navy beans, soaked over night in about 8 c water, then rinsed, and drained
2 c chopped onion
2 c diced carrots
2 c diced celery
1 T dried minced parsley
1/2 t black pepper.

Directions:
Directions:
In stockpot large enough to hold all ingredients, cover ham bone with water, about 12 cups or more. Add onions, parsley, pepper and beans. Cook over medium heat until ham is falling off bone, about 3 hours. Remove bone and ham from pot. Cool slightly and remove all ham from bone, breaking into bite sized pieces; then return bits of ham to pot, discarding bone. Add carrots and celery to pot. Cook another 30 minutes or more.

Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
A good use for the ham bone left over from a holiday dinner, this is a variation of my Mother's mouth-watering ham and bean soup that I had growing up as a child.

 

 

 

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