Navy White Bean Soup

Soups & Stews

Recipe courtesy of "The New Orleans Cookbook" by Rima and Richard Collin

Serves 8

Ingredients: 
  • 2 lbs dry white beans, soaked overnight
  • 1 cup oion, chopped
  • 1 cup thinly sliced shallots or scallions
  • 1/2 cup green pepper, chopped
  • 1/4 cup celery, chopped
  • 2 tablespoons fresh parsely, minced
  • 1 tablespoon garlic, minced
  • 2 large ham bones with some meat on htem (4 to 5 inches long)
  • 1/2 lb smoked sausage
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon crushed red pepper pods
  • 1/4 teaspoon dried thyme
  • 2 whoe bay leaves
  • 1/4 teaspoon dried basil
  • salt and pepper

Note: Because commercially sold sausage tends to be fatty, pan grill the sausage briefly and drain well before adding to pot.

Navy White Bean Soup

 

Navy White Bean Soup

 
Method: 

Drain your beans in collander and put them along with al other ingredients into a heavy 8 to 10 quart pat.
Bring to boil over hgh heat then lower heat to simmer for 3 hours.The beans should be very soft and the soup thick.
Remove the ham bones and visible chunkc of meat with a slotted spoon, discard.
Strains the oup through a coarse sieve.
Remove all the beans from the sieve and return them to the liquid.

Warm over low heat for  8 to 10 minutes and serve.

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