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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