This hearty, 'little kettle' of navy bean
soup, seasoned with a ham hock, celery, carrots, onion, will
easily feed six hungry souls.
Little Kettle Soup
1 pound (2 cups) dry navy beans
2 1/2 quarts water
1 tablespoon salt
3/4 cup celery, diced
3/4 cup carrots, diced
1 medium onion, chopped
1 meaty ham bone or ham hock
1/2 cup tomato catsup
1/4 teaspoon pepper
1/4 teaspoon celery seed
- Wash and sort beans. Combine beans, water
and salt in large saucepan. Let stand overnight. Add remaining
ingredients. Cover and bring to a boil. Reduce heat and simmer
2 to 4 hours or until beans reach desired tenderness. Add additional
water if necessary.
Makes 6 hearty servings.
Recipe provided courtesy The Michigan Bean Commission.
