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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Navy Bean Soup Recipe

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This recipe for Navy Bean Soup is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Leftover ham bone*
Navy Beans
1 White Onion, not cut (except hairy end)
3-4 half-stocks of celery
3-4 carrots (cut in circles)
Seasoning Salt
Salt and Pepper
Paprika
Garlic powder/or garlic salt
Onion powder
Directions:
Directions:
START THIS SOUP THE NIGHT BEFORE: Cover Navy beans (the white kind) with water in big bowl and soak overnight. Next morning, drain and RINSE WELL, 3 or 4 times. In large pot, put in the hambone and cover with water. Add the soaked beans, onion, celery, carrots and seasonings. Keep adding water as it boils. As soon as beans are soft, turn soup down to almost off and put the whole onion and celery stalks in blender with some of the broth and blend, then add back to pot. Take out the ham bone and take the meat off and add back to soup. If it needs more flavoring add more paprika and garlic powder. SECRET INGREDIENT: One can Bean with Bacon Soup. Adds a nice smoky flavor.
When ready to serve: Have shredded cheese and seasoning salt handy for those who want it.
*Make sure the hambone still has a good amount of meat left on it. You’re going to want to have at least 2 cups of ham meat to add to your soup.

 

 

 

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