NAVY BEAN SOUP
1 pound dry navy beans
4 cups hot water
1 onion
2 stalks celery
4 carrots
8 oz. cooked ham
2 tablespoons olive oil
48 oz. chicken stock
3 tablespoons dried parsley
3 bay leaves
Salt and pepper to taste
Rinse dry beans in colander and remove dark or broken beans.
Place rinsed beans and 4 cups water in a large kettle.
Bring to a boil, and boil for 2 minutes.
Remove from heat, cover and let beans soak in hot water for an hour.
Meanwhile, chop onion and celery.
Peel carrots if desired and cut into bite-size chunks.
Dice ham.
Drain the soaked beans in a colander.
Heat oil in same large kettle.
Add onions, celery and carrots, and cook until vegetables begin to soften, about 5 minutes.
Add ham and continue sauteing until all ingredients are cooked through.
Add drained beans, chicken stock and dried parsley to ingredients in kettle and mix to combine.
Add bay leaves to kettle.
Bring to a boil, reduce heat, and simmer for 1 1/2 hours until beans are tender.
Remove and discard bay leaves.
Season with salt and pepper to taste before serving.
About 6 servings
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