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Course : Entree, Soup
Type of Prep : Simmer
 
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Capitol Hill Bean Soup

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 pound dried navy beans or great northern beans, washed and drained
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium potatoes, cooked and mashed
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 2 tablespoons chopped fresh parsley
  • 2 large cloves garlic, minced
  • salt and pepper

PREPARATION:

Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 to 2 hours. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender. Add ham bone, potatoes, onions, celery, parsley, and garlic, and continue to simmer for another hour. Remove ham bone and cut up meat; return to soup. Season to taste with salt and pepper.
Makes about 2 gallons of soup.

More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup

White Chicken Chili with Beans

Crockpot Chicken Chili with Beans


Beans Index
Soup and Stew Recipes
Black Bean Recipes
Bean Salad Recipes

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