Bean Soup 6 Recipe

  • 2 pounds navy or northern beans
  • 4 quarts water
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 stick margarine or a ham hock
  • Salt and pepper to taste
Wash beans, soak overnight, and drain or start in 4 qts. hot water. Sauté chopped onions, carrots, and celery in margarine. Add to beans. Ham hock may be used to flavor. Cook 3 hours or until tender. Add salt and pepper to taste.
Similar Recipes
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Belgian endive
Cannelini beans
crusty bread
Leftover Ham and Bean Soup
dry navy beans
garlic powder
ground black pepper
Pork Shoulder Picnic Bean Soup
(16 ounces) dry navy beans (2 cups)
(6 cups) water
bay leaf
chopped celery
Cook's® Bone

Bean Soup 6 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,