| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 07, 98
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