"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Navy Bean and Ham Soup Recipe

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This recipe for Navy Bean and Ham Soup, by , is from All of Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Bruce
Added: Monday, March 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 (3.5 ounce) Link Italian sausage, casings removed
1 large meaty ham bone or 4 smoked ham hocks
1 (16 ounce) package dried navy beans
1 onion, chopped
4 stalks celery, chopped
4 cloves of garlic, minced
1/4 cup chopped fresh parsley
3 bay leaves
1/4 cup chopped fresh chives
2 tbsp. chopped fresh basil
6 green onions chopped
1 tsp. dried thyme
1 tsp. mustard powder
1 tsp. ground cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
2 tbsp. Worcestershire sauce
3 tbsp. chicken bouillon powder
1 (12 ounce) can or bottle of beer

Directions:
Directions:
In a large pot, brown the Italian sausage; drain off fat. Add ham bone or ham hocks, navy beans, onion, celery, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone.
Remove ham bone, remove any ham still on the bone. Discard bones and bay leaves. Serve and enjoy!

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a hot and spicy version of ham and beans but very good. I boiled the beans and soaked them for 3 hours before I added them to the soup.

 

 

 

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