Little Kettle Soup
This hearty navy bean soup, seasoned with a ham hock, celery, carrots, onion, will easily feed six hungry souls.
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 ketchup
1/4 teaspoon ground black 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.