The Kitchen Korner
Navy Bean Soup submitted by Libby Bacon– Nancy’s sister)
We thought that we would republish a recipe that will warm you up, not fill you out! This was also a favorite of Libby and Nancy’s mother.
Ingredients
2 cups navy beans, soaked overnight 1 1/2 cup of chopped carrots
3 qt. water or chicken broth Ham bone with some meat on it
3 chopped onions 1 clove chopped garlic (opt)
1/2 cup cooked, mashed potatoes 1/4 cup parsley, minced
1 bunch celery Salt & pepper to taste
Placed soaked beans (drained), ham bone and water or chicken broth in large cooking pan (kettle). Simmer 2 hours. When beans are half cooked, add mashed potatoes and stir until well mixed. Add onions, celery, garlic, parsley, salt and pepper and simmer for 1 hour. Remove ham bone. Chop pieces of meat and return to soup. Season to taste.
Happy New Year!
Your Paragon Kitchen Staff,
Shirley, Jennifer, Sara and Kristen
