Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Ham bone |
½ pounds | Ham, diced |
2 quarts | Chicken stock |
1 pounds | White navy beans |
½ teaspoon | Garlic powder, or 2 cloves garlic, minced |
2 \N | Onions, diced |
½ cup | Celery, diced |
½ cup | Carrots, diced |
4 \N | Tomatoes, diced |
2 tablespoons | Tomato paste |
1 \N | Bay leaf |
1 teaspoon | Thyme |
\N \N | Salt and white pepper to taste |
In a large Dutch oven or soup pot, place ham bone and diced ham and chicken stock. Simmer for ½ an hour. Rinse beans and add to Dutch oven with all the remaining ingredients. Bring to a boil, lower heat and simmer about 1½ to 2 hours or until beans are very soft. Add additional stock if soup becomes too thick or simmer longer if soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil) if you desire. Serve garnished with parsley.
Serves 6-8
Source: Knott's Berry Farm Cookbook by Sikking and Zeidler >From Mrs. Knott's recipe collection and served for years at Knott's Berry Farm in Southern California.
Typos by Brenda Adams <adamsfmle@...>; mc post ⅞/97 Recipe by: Knott's Berry Farm Cookbook Posted to MC-Recipe Digest V1 #661 by Badams <adamsfmle@...> on Jul 08, 1997