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Navy Bean Soup Recipe

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This recipe for Navy Bean Soup, by , is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Kilpatrick

Category:
Category:

Ingredients:  
Ingredients:  
1 C. navy beans
1 C. celery (cut fine)
1 T. salt & 2 lbs. brisket of Beef
small can tomatoes
3 medium sized onions
parsley & celery leaves.
May substitute "ham hocks" in place of brisket of Beef

Directions:
Directions:
Soak beans for 24-hours in pot of cold water; drain off water then add clear water to cover the beans.
Clean meat with warm water and put in pot with beans & water. Bring to boil & cook gently. Skim, add parsley, celery leaves tied in bunch. SImmer, low for 2 hours. Can use crock pot to simmer.
Add onions, celery & tomatoes with salt & simmer for 1 hour longer. Ten min. before serving add tiny dumplings dropped in the soup by 1/2 teas. Cook 10 min. longer.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4

 

 

 

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