| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups | 4 | Servings | |
INGREDIENTS
| 1 | lb | Dry navy beans |
| 1/2 | lb | Ham hocks |
| 1 | c | Chopped onion |
| 2 | lg | Garlic cloves, minced |
| 1 | c | Chopped celery |
| 2/3 | c | Mashed potato flakes |
| 1/4 | c | Chopped parsley |
| 1 1/2 | ts | Pepper |
| 1 | ts | Nutmeg, oregano and basil |
| 1 | Bay leaf |
INSTRUCTIONS
Wash and sort beans. In large kettle, cover beans with 6-8 cups hot water. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand for 1 hour. Add another 2 quarts of cold water and ham bone. Bring to boil;simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 - 30 minutes until beans are tender. Remove ham bone, trim off and return meat to soup. Serve hot, and freeze any leftovers Ann Sanders Posted to MM-Recipes Digest V4 #118 by kc6dmq@ix.netcom.com (Michael J. Reeves) on Apr 27, 1997
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