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.

Similar Recipes by course
Beef Mushroom Barley Soup Thai Crab Shrimp and Cilantro Soup Rich Chicken Stock Louisiana Seafood Stew Braised Pork and Hominy Stew Emeril's Oyster Artichoke Soup
French Onion Soup au Gratin Homemade Chicken Stock White Bean and Tasso Soup Cream of Oyster Soup Old Fashioned Chicken Soup Cream of Turkey Soup

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive