posted by Terrytx 10-23-100 10:10 AM
* Exported from MasterCook *
Hearty Ham and Navy Bean Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried navy beans
water
1 cup chopped onion
1 cup diced celery
1/2 cup grated carrot
2 tablespoons fresh minced parsley, plus more for garnish
4 tablespoons flour
2 cups milk
1 1/2 cups ground cooked ham
cayenne, garlic powder and salt to taste
Rinse beans in cold water; drain. Place beans in a large bowl and cover with cold water; soak over night. (Alternatively, to quick-soak, place beans in a large pan and cover with water. Bring to a boil, boil 2 minutes and remove from heat; cover and let stand 1 hour.)
Drain beans and place in a large soup pot, such as a 4 1/2-quart Dutch oven. Add 3 quarts boiling water. Bring to a boil, reduce heat and simmer gently 2 hours. Add onion, celery, carrot and 2 tbl. minced parsley.
Simmer 1 hour or until beans are soft, adding boiling water as needed so mixture does not cook down too much. Remove from heat.
Remove beans with a slotted spoon. Mash beans through coarse sieve or puree in a blender; set aside. Return cooking liquid to high heat and bring to a boil. In a small bowl, mix flour and milk; add to boiling liquid and stir to thicken. Add bean puree and ham to soup pot and simmer about 15 minutes. Season with cayenne, garlic powder and salt. Garnish with parsley and serve hot.
Source: "Houston Chronicle-1/12/00"
Note: may use skim milk and low-fat, low-sodium ham.