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Senate Navy Bean Soup Recipe

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This recipe for Senate Navy Bean Soup is from The Canter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound of dry navy beans.
Celery
Carrots
Two Chopped Cloves of Garlic
One Medium Sized Onion
Two Medium Sized Potatoes
Left Over Ham
Directions:
Directions:
I usually wait until I have a ham already baked and have some left over. You can cut in in bite size cubes and freeze it or use it then. Use as little or as much ham as you like.

First,cover the dry Navy Beans with water and start cooking. When they have cooked a while(I don't know, maybe an hour or two) but not until they are done; then add chopped celery, grated carrots, a couple of chopped garlic cloves, chopped onion. Add as much or as little as you like of these vegetables.

While this is all cooking together, cook 2 or 3 medium, sliced potatoes until done. Mash them up in the cooking water and add to bean soup mixture; add more water if necessary. Add the ham last and let it cook together for a little while.

Serve with non-sweet corn bread.
Number Of Servings:
Number Of Servings:
Approx. 6-10 people

 

 

 

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