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NAVY BEAN SOUP 2lb. RECIPE Recipe

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This recipe for NAVY BEAN SOUP 2lb. RECIPE is from Recipes from the EIDNESS-NABERHOOD, 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:  
2-lbs. Navy beans
8 cups water
8 cups chicken broth
4 cups cooked ham, diced
2 cups carrots, diced finely
2 cups celery, diced finely
2 cups onion, diced finely
2 tsp. granulated onion
2 tsp. garlic powder
2 tsp. white pepper
1-12 oz. can tomato juice
“Love never gives up, never loses faith, is always hopeful...1 Corinthians 13:7


Directions:
Directions:


In a 12 quart stockpot on high heat, cook beans in the
12 cups of water. Bring to a boil, lower heat to medium-high
and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. On medium-high heat return pot to stove, add rest of ingredients. Bring to a boil. Reduce heat to med-low, cover and cook for 1˝ hours or until beans are tender.
Stirring occasionally.
Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
This was my grandma Eidness' recipe, the best bean soup I ever ate bar none. I did two recipes for the 1lb. of beans and the 2 lb. recipe. Enjoy

 

 

 

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