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BEAN SOUP If you have leftover cooked dry beans, navy beans, or Great Northern beans, make a good pot of bean soup. If you are starting from scratch, cook: 1 c. Great Northern or navy beans 1/2 c. chopped onion 1 ham hock, or other ham or bacon for seasoning 1 tsp. salt Soak beans overnight or at least 2 hours, after being washed and "picked" over, removing any foreign particles. Be sure water is well over beans. Drain beans, add ham seasoning and onion. Cover with water at least 2 inches above beans and cook until well done. Remove meat from pot and chop fine if ham, if it is mostly fat, just remove all together. If beans are not of soup consistency, add more water, adjust seasoning, salt and pepper. Serve with corn bread muffins. If you are using leftover beans, cook your onion in a saucepan with about 1 cup water, then add to the precooked beans, adjusting the salt and pepper. A pinch of dry mustard adds a bit of zip to soup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |