| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Restaurant, Cookbook, Soup, Beans | 8 | Servings |
INGREDIENTS
| 1 | Ham bone | |
| 1/2 | lb | Ham, diced |
| 2 | qt | Chicken stock |
| 1 | lb | White navy beans |
| 1/2 | ts | Garlic powder, or 2 cloves garlic, minced |
| 2 | Onions, diced | |
| 1/2 | c | Celery, diced |
| 1/2 | c | Carrots, diced |
| 4 | Tomatoes, diced | |
| 2 | tb | Tomato paste |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| Salt and white pepper to taste |
INSTRUCTIONS
In a large Dutch oven or soup pot, place ham bone and diced ham and chicken stock. Simmer for 1/2 an hour. Rinse beans and add to Dutch oven with all the remaining ingredients. Bring to a boil, lower heat and simmer about 1 1/2 to 2 hours or until beans are very soft. Add additional stock if soup becomes too thick or simmer longer if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil) if you desire. Serve garnished with parsley. Serves 6-8 Source: Knott's Berry Farm Cookbook by Sikking and Zeidler >From Mrs. Knott's recipe collection and served for years at Knott's Berry Farm in Southern California. Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/8/97 Recipe by: Knott's Berry Farm Cookbook Posted to MC-Recipe Digest V1 #661 by Badams <adamsfmle@sprintmail.com> on Jul 08, 1997
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