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Bill's Navy Bean Soup Recipe

by Global Cookbook

Ingredients

1 c. Navy beans 2 x Celery stalks 2 x Carrots 1/2 x Onion

2 x Ham hocks salt 1/8 tsp Black pepper 3 Tbsp. Margarine 3 Tbsp. All-purpose flour

Directions

1. Pick over the dry beans and throw away any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hrs or possibly overnight.
2. The next day, chop celery, carrots and onions into 1/4-inch pcs.
3. (This is easier with a food processor.) Drain beans. Add in vegetables, 5 c. water, ham hocks or possibly ham bone, and pepper to taste. Add in salt if you wish.
4. Bring to a simmer and cook over low heat for 3 hrs or possibly till beans are tender.
5. Remove ham hocks and set aside to cold. Remove meat from bones and cut meat into half-inch pcs.
6. Put 2 c. 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 in the minced ham pcs back into the soup. Simmer for 15-20 min till soup is slightly thickened.
7. Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of warm pepper sauce just before serving.

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