Hoosier Bean Soup
Yield
2 servingsPrep
10 minCook
1 hrsReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
navy beans
|
|
| 6 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| ½ | pound |
ham hock
|
|
| 1 | teaspoon |
butter
|
|
| ½ | cup |
onions
diced |
|
| ¼ | cup |
celery
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
navy beans
|
|
| 1.4 | l |
water
|
|
| 5 | ml |
salt
|
|
| 226.8 | g |
ham hock
|
|
| 5 | ml |
butter
|
|
| 118 | ml |
onions
diced |
|
| 59 | ml |
celery
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours.
Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender.
About 1 to 1½ hours. Melt butter in a small skillet and sauté onion and celery over medium heat until onion is light brown and celery starts to become tender, about 5 minutes.
Stir into soup.
Add salt and pepper.
