Navy Bean Soup

[Anthony Theobald]

The area around here is home to some of the biggest bean growers in the US. A very large portion of the Navy Beans grown in the US are grown around here.This is a "stick to your ribs soup.


Servings:6

1 pound navy beans, soaked for at least 6 hours
1/2 pound salt pork *or* 1 large ham bone
10 cups water
1 large onion, halved
2 carrots, cut into large cubes
1 potato, halved
2 celery stalks with leaves, chopped
1 bay leaf
Minced parsley, to taste
1/4 teaspoon savory
Pinch of thyme
Pepper, to taste
1 frankfurter
Minced parsley [to garnish]



Drain navy beans.
Into a large casserole, mix together drained navy beans, salt pork
or ham bone, water, onion halves, carrot cubes, potato halves,
chopped celery, bay leaf, minced parsley, savory, thyme and pepper.
Cover and simmer for 3 to 4 hours [navy beans must be soft and
soup thick].
If desired, slice frankfurter and fry slices over low heat until lightly browned.
Add frankfurter slices to soup mixture, 1 hour before the end of
cooking time.
Check for seasonings; remove bay leaf.
Serve soup, garnished with minced parsley.