Navy Bean Soup
Barbara remembers Dorothy's navy bean soup with particular fondness. It appears to be based on the United States Senate recipe, but no one can make it as well as Mom.
Ingredients
1/2 cup dried navy beans, soaked overnight
small piece of ham, with or without bone
4 cups boiling water
1/2 bay leaf
2 or 4 peppercorns
3 whole cloves (optional)
1 diced carrot
3 stalks of celery with leaves, chopped
1/2 onion, sliced
Instructions
Cook beans, ham, water, bay leaf, pepper and cloves slowly until the beans are soft, approximately 2 1/2 to 3 hours. Add carrot, celery and onion and cook for another 30 minutes. If necessary, remove and mince the meat. If a smoother texture is desired, put the soup through a food mill, blender or sieve.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.