| 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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