Bean soup #2
8 Servings
Ingredients
| Quantity | 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 | Clove garlic; chopped | |
Directions
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, .