Knott's berry farm's navy bean soup

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

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