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| Hoosier Bean Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 2
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Ingredients
1 lb navy beans
6 cup water
1 teaspoon salt
1/2 lb ham hock
1 teaspoon butter
1/2 cup onion, diced
1/4 cup celery, diced
1 salt and pepper to taste
Cooking Directions:
Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender. About 1 to 1 1/2 hours. Melt butter in a small skillet and saute onion over medium heat until light brown. Stir into soup. Add salt and pepper. Randy Rigg
soups
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