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
We are able to track the history of written recipes far back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further. Having said that, these, ancient cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language which describe 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 exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, something we still use today. Additionally, he describes how the early Romans made use of a wide range of spices, including a few that are still present in modern kitchens like thyme, mint and parsley. During the next few centuries, the families of Europe tried to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks were increasing in popularity mostly due to higher levels of literacy, more spare time and having more money to spend. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Bill's Navy Bean Soup recipe.
