Navy Bean Soup
- 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