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White Bohne Soup Recipe

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This recipe for White Bohne Soup, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katharina Huttner
Added: Friday, April 24, 2009


1 bag great northern beans
Water (as needed to fill pot)
3 stalks celery, chopped
3 medium carrots, sliced
2 spring onions, sliced - optional
1 large onion, chopped
1 ham bone with meat
1 Tbsp salt
2 garlic cloves (or more to taste)
1 Tbsp shortening or oil (any kind)
Salt & pepper as needed
1/2 Tbsp chopped parsley
3 Tbsp flour (more or less as needed)
2 Tbsp paprika
1 box/bag elbow macaroni, egg noodles or other pasta - as desired

Check beans to make sure they are debris free. Wash and put in a soup pot full 3/4 of the way with water (add more when/if water evaporates as needed). Add celery, carrots, spring onions, onion, ham bone, and 1 T salt. Bring to a boil, then simmer, covered, 80 minutes or longer. Skim foam as it accumulates.

Increase heat under soup pot to bring to boiling. At same time, in a small frying pan, combine shortening (or oil), and parsley til heated. Add flour and stir. Add garlic, stir. Once it becomes a pasty consistency (if too liquidy, add flour, or too dry, add more oil), remove from heat, add paprika. Stir. Immediately put in boiling soup while stirring. Loosen remaining with water and pour as well.

Check soup for salt and pepper and add if needed. Reduce heat and simmer for a few minutes. Add pasta and cook until done.




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