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Navy Bean Soup

8 servings

  • 1 cup dry Small White (Navy) beans
  • 2 stalks celery
  • 2 carrots
  • 1/2 onion
  • 2 ham shanks or ham hocks
  •    salt and pepper
  • 3 Tablespoons margarine or butter
  • 2 Tablespoons all-purpose flour, or arrowroot
  • 5 cups water
  •    bottled hot pepper sauce to taste

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.

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 salt and pepper to taste. Bring to a simmer and cook over low heat for 2 to 3 hours or until beans are tender.

Remove ham hocks and set aside to cool. Remove meat from bones and cut into 1/2-inch pieces.

Put 2 cups of the soup into a blender or processor along with the margarine and flour; puree. Pour the 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.

This soup is especially good when sprinkled with a few drop of hot pepper sauce just before serving.

Serve with a crusty roll or cornbread.

 
Nutrition Facts (6 PP)
Amount Per Serving: Calories 238 - Calories from Fat 85
Percent Total Calories From: Fat 36%, Protein 32%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 71mg, Sodium 283mg, Total Carbohydrate 19g, Dietary Fiber 2g, Protein 19g, Vitamin A 5106 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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