| 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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