Bill Knapp's Michigan Bean Soup |
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Prep Time: 480 Minutes Cook Time: 3 Minutes |
Ready In: 483 Minutes Servings: 4 |
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Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Ingredients:
2 cups dried navy beans |
2 quarts cold water |
1/2 lb lean ham, diced |
1 teaspoon garlic |
1/2 cup onion, chopped |
1 cup celery, chopped |
1/2 cup carrot, shredded |
salt and pepper |
Directions:
1. Wash and sort the beans and soak overnight in cold water to cover.
2. Next morning drain beans.
3. Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
4. Bring to a boil, cover and simmer 3 hours or until beans are tender.
5. While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
6. Drain and add to the beans and ham and continue cooking for 45 minutes more.
7. Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
8. Add salt and freshly ground black pepper to taste.
9. Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
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