Knott's berry farm's navy bean soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Onions, diced | |
| ½ | cup | Celery, diced |
| ½ | cup | Carrots, diced |
| 4 | Tomatoes, diced | |
| 2 | tablespoons | Tomato paste |
| 1 | Bay leaf | |
| 1 | teaspoon | Thyme |
| Salt and white pepper to taste | ||
Directions
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