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Dick's Navy Bean Soup With Ham Recipe

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This recipe for Dick's Navy Bean Soup With Ham, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Thursday, February 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
! lb. bag navy beans (or cannelone or lima beans)
1 medium onion, chopped
1 large bay leaf
1 large carrot, diced
2 ham hocks
1 stalk celery, diced
salt, pepper and nutmeg to taste
3 (14 oz.) cans low fat chicken broth
1 c. diced ham
1 tbsp. sugar
2 tbsp. tomato paste
water to cover beans

Directions:
Directions:
In large pot add dry beans and cover with water. Simmer over low heat for two hours. Drain and rinse. Return beans to pot, add chicken broth and enough water to cover beans. Add ham hocks and all other ingredients. Stir together, cover and simmer for 1 to 1-1/2 hours, adding water as needed. Remove ham hocks, cool, and remove lean meat leaving fat and bones behind. Return meat to pot along with about one c. large diced ham. Simmer all another1/2 hour and check for seasoning. Cool, then chill overnight for best flavor. Serve with crackers. Leftovers may be frozen

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 hours

 

 

 

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