Cream of navy bean soup

Yield: 1 Servings

Measure Ingredient
1 cup Dried navy beans
1 quart Cold water
2 tablespoons Diced onion
1 cup Evaporated milk
1 teaspoon Salt
½ teaspoon Celery salt
1 dash Pepper
2 tablespoons Grated carrot; (may be omitted).

Wash beans, cover with water and let stand overnight. Drain off water and discard, add the 1 quart of cold water and onion, cover, SIMMER about 1½ to 2 hours or until beans are soft. Put through food mill or sieve, return to cooking kettle, add milk, seasonings and carrot and reheat. Serve hot. 5 servings

Posted to recipelu-digest Volume 01 Number 373 by ncanty@... (Nadia I Canty) on Dec 15, 1997

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