Bean soup #2

Yield: 8 Servings

Measure Ingredient
1 pounds Great northern beans
1½ cup Diced ham
1 cup Onion; chopped
¾ cup Celery with leaves; chopped
5 teaspoons Parsley; chopped
¼ teaspoon Black pepper
10 cups Water
2 teaspoons Salt
3 tablespoons Cooking oil
1 \N Clove garlic; chopped

Rinse and sort beans. Place in large soup kettle; cover with water and start to cook over a low fire. Saut‚ ham, onion, and garlic in oil. Add to beans; cook two hours. (If necessary, add water while cooking.) Add other ingredients; cook 10 more minutes. Remove and mash ⅔ cup of beans. Add them to soup and cook 10 more minutes. Serves 8 to 10.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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