"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Navy Bean Soup Recipe

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

Added: Saturday, December 1, 2007


1 Bag Navy beans or white beans
1 Med Onion, chopped
1 Bay leaf
3 Med Carrots
1 Clove Garlic, minced
Ham hocks
3 Strips Bacon
Salt/pepper to taste
8 C Water

Rinse beans removing any inperfections.

Follow package directions for either quick cook or long method.

In large pot cook the bacon until just brown, remove and cut in pieces.

Add the water, beans, bacon, garlic, bay leaf and ham hocks. Cook until beans are soft but skins are not broken.

Remove the ham hocks and take the meat off. Add the meat back into the pot. Cover and cook until beans are soft.

Add the carrots and cook until the carrots are tender but not over cooked.

Personal Notes:
Personal Notes:
This makes way more than can be consumed at a meal. Freeze in serving size containers. When thawed add a bit of water and heat.




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