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Ingredients:
16 ounce (2 cups) dry Navy Beans, degassed
1 meaty ham bone, or 1 ½ pounds ham hocks
 1 cup onion, chopped
2 garlic cloves, minced
1 cup celery, chopped
2/3 cup mashed potato flakes,
or 1 ½ cup mashed potatoes.
¼ cup parsley, chopped
½ tsp. salt
1 tsp. each, nutmeg, oregano, and basil
1 bay leaf
1 tablespoon A&D Seasoning
Directions:
Sort, degas and rinse beans. Placed in a large kettle and cover with 6 to 8 cups water. Bring to a boil and let boil for two minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse in cold water. Add another 2 quarts cold water and ham bone. Bring to a boil, then simmer for 1 ½ hours. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Remove ham bone or hocks. Trim off meat and place in soup.
Serve hot. Freeze any leftovers, if desired.
Serves 10-12. |
