Hoosier bean soup
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Navy beans |
| 6 | cups | Water |
| 1 | teaspoon | Salt |
| ½ | pounds | Ham hock |
| 1 | teaspoon | Butter |
| ½ | cup | Onion, diced |
| ¼ | cup | Celery, diced |
| Salt and pepper to taste | ||
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 1½ 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
Submitted By RANDY RIGG On 12-11-95
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