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Hoosier bean soup
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| Artist: |
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| Categories: |
Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Navy beans | | 6
| cup | Water | | 1
| tsp | Salt | | 1/2
| lbs | Ham hock | | 1
| tsp | Butter | | 1/2
| cup | Onion, diced | | 1/4
| cup | Celery, diced | | | Salt and pepper to taste |
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Procedures:
| 1 | Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. | | 2 | Add salt and ham hock. | | 3 | Cover, bring to a boil; then simmer until the beans are tender. | | 4 | About 1 to 1 ?hours. | | 5 | Melt butter in a small skillet and saute onion over medium heat until light brown. | | 6 | Stir into soup. | | 7 | Add salt and pepper. | | 8 | Randy rigg |
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