Hearty Bean Soup
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 454 grams dry Navy Beans, (1 lb)
- 2 quarts water, (8 cups)
- 1 meaty ham bone, or ham hocks
- ½ teaspoon salt
- 4-6 black peppercorns
- 1 bay leaf
- 1 medium onion, sliced
Instructions
- Rinse beans and remove any bad ones or debris, place in a container and add water to cover by 1 inch. Set aside and let soak overnight.
- Drain and rinse the beans, add to a pot, add the ham bone, salt, peppercorns, and bay leaf. Add the 2 quarts of water. Bring to a boil, then reduce to low heat, cover and simmer for 3 to 3½ hours or until the beans are tender.
- Add the sliced onion during the last 30 minutes of simmering.
- When the beans are tender, remove the ham bone and bay leaf, mash the beans slightly, cut off meat from the bone, dice, and return the meat to the soup and discard the bone and bay leaf. Taste and season with salt as needed.
- Serve and enjoy.
Notes
Low cost per serving using ham hocks as they are very common.
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