1 no ingredients
Directions
1 c navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
: salt
1/8 ts black pepper
3 TB margarine
3 TB all-purpose flour
1. Pick over the dried beans and discard any debris. Wash and drain.
Put beans in a large pot and cover with water. Let stand 8 hours or
overnight. 2. The next day, chop celery, carrots and onions into
1/4-inch pieces. (This is easier with a food processor.) Drain beans.
Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to
taste. Add salt if you wish. Bring to a simmer and cook over low heat
for 3 hours or until beans are tender. 3. Remove ham hocks and set
aside to cool. Remove meat from bones and cut meat into half-inch
pieces. 4. Put 2 cups of the soup into a blender along with the
margarine and flour; puree. Pour this puree back in pan. Puree more
of the soup if you prefer a smoother texture. Add the chopped ham
pieces back into the soup. Simmer for 15-20 minutes until soup is
slightly thickened.
Yield: 6-8 large servings. This soup is especially good when
sprinkled with a few drops of hot pepper sauce just before serving.
Recipe By : Jo Anne Merrill
Servings: 8 servings
Bill's Navy Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into antiquity, in truth as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Much later, in Roman times a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few you will know like basil, fennel and parsley. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most exotic meals, and because of this the best chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookery books were increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Bill's Navy Bean Soup recipe.
