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Navy Bean Soup

Western.Chefs's picture
Ingredients
  Dried pea beans 1 3⁄4 Cup (28 tbs)
  Cold water 2 Quart
  Lamb bones 1⁄2 Cup (8 tbs)
  Salt 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled
  Peppercorns 1⁄4 Teaspoon (About 10)
  Bay leaf 1
  Parsley sprigs 4
  Marjoram 1⁄4 Teaspoon
  Minced onion 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
  Canned tomatoes 2 Cup (32 tbs)
Directions

Pick over, then wash beans, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 qts.
Add to beans with lamb bones and salt.
Tie next 6 ingredients in small cheesecloth bag.
Add to water and bones.
Cover, bring to boil, and then simmer until beans are tender—this may take 4 hrs., depending on beans.
Remove bones and bag, then strain.
Mash beans with potato masher, then return to soup.
Add bitsof meat that cling to bones, pepper and tomatoes.
Reheat and serve as main dish for luncheon or supper, or as hot dish for lunchbox.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
12

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