Thick and hearty bean soup
with ham.
Bean
Soup
- 1 pound dry white beans,
such as navy
6 cups water
2 cups diced cooked ham
1 large onion, chopped
2 celery ribs, sliced
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup instant potato flakes
- Rinse, drain and pick
through beans. Place in a large pan with enough water to cover.
Bring to a boil and simmer for 2 minutes. Remove from heat and
let sit, covered, for 1 hour.
- Drain beans and add water,
ham, onions, celery and garlic. Bring to a boil, reduce heat
and simmer until beans are tender, about 1-1/2 hours. Add salt
and pepper during the last 15 minutes of cooking. Add potato
flakes and stir until thickened. Serve warm.
Makes 6 servings.
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