Dried Navy Bean Soup

Dried Navy Bean Soup


  • 1/2 cup dried navy beans
  • small piece ham, a ham bone or 1/8 pound salt pork
  • 4 cups water
  • 1/2 bay leaf
  • 3 or 4 peppercorns
  • 1 diced carrot
  • 3 ribs celery with leaves
  • 1/2 sliced onion


Yield: 5 to 6 cupfuls. Soak beans. Add ham, water, bay and peppercorns. Cook the soup slowly until the beans are soft, for about 2-1/2 hours. For the last 30 minutes you may add carrots, celery and onion. Remove and mince the meat. Put the soup through a food mill, blender or sieve. Thin the soup, if required, with boiling water or with milk. Correct the seasoning. Serve the soup with the meat. Croutons, chopped chives or chopped parsley go nicely if you care to add them.

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