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Soup - Navy Bean Richly flavored bean soup. Freeze extra for quick homemade soup later! -Eight and sixteen quart pots-
15 c navy beans 45 c water (11qt+1c) 6 chopped or blended onions sliced carrots 18 bay leaves 6 large cans tomatoes, in thick tomato puree 2 T celery seed 3/4 c chicken base 1 1/2 t pepper, salt to taste 24 cloves stuck into onion cubed ham if desired -Eight quart pot-
5 c navy beans 15 c water 2 chopped or blended onions sliced carrots 6 bay leaves 2 large cans tomatoes, in thick tomato puree 2 t celery seed 1/4 c chicken base 1/2 t pepper, salt to taste 8 cloves stuck into an onion piece cubed ham if desired In pot bring navy beans and water to a boil. Turn off heat and let set 1 hour. Add onion and whole cloves, stuck into a piece of onion to make them easy to remove, and simmer gently for 15-20 minutes until beans are beginning to be tender. Add carrots, bay leaves, tomatoes, celery seed, chicken base, and pepper and simmer for 2 hours or so. Add salt to taste, and ham and allow to set another 1 hour at a very low heat to blend flavors. Total cooking time: 5 hours. |
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