Bill's Navy Bean Soup

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Title: Bill's Navy Bean Soup
Categories: Soups
Yield: 8 servings


1 c navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
: salt
1/8 ts black pepper
3 TB margarine
3 TB all-purpose flour

1. Pick over the dried beans and discard any debris.
Wash and drain. Put beans in a large pot and cover
with water. Let stand 8 hours or overnight. 2. The
next day, chop celery, carrots and onions into
1/4-inch pieces. (This is easier with a food
processor.) Drain beans. Add vegetables, 5 cups water,
ham hocks or ham bone, and pepper to taste. Add salt
if you wish. Bring to a simmer and cook over low heat
for 3 hours or until beans are tender. 3. Remove ham
hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of
the soup into a blender along with the margarine and
flour; puree. Pour this puree back in pan. Puree more
of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for
15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper
sauce just before serving.

Recipe By : Jo Anne Merrill

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