Senate Bean Soup (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 12 |
|
Ingredients:
2 pounds michigan navy beans |
4 quarts water |
1 thick slice leftover spiral ham, cut into small pieces (not country ham, which is too salty) |
1/4 cup (1/2 stick) butter |
1 medium onion, chopped |
salt and pepper |
1/4 cup fresh parsley leaves |
Directions:
1. Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove 2 cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper, to taste. Garnish with parsley.
2. *Cook's note: This recipe can also be made with ham hock.
|
|