MICHIGANDER NAVY BEAN SOUP
A Michigan favorite for those long, cold winter nights. Serve with fresh-baked bread and real butter for a great meal.
INGREDIENTS (serves 12-15)
1 – lb. bag of dried Navy beans (or
Great Northern beans)
1 – lb. diced smoked ham (for true authenticity use 1lb kielbasa or smoked sausage)
2 – quarts chicken stock
1 – cup diced onion
2 – cups thinly sliced carrots. (If
the carrots are large slice them in half then slice the halves thinly)
2 – cups diced celery
1 – 16 oz. can diced tomatoes
1 – tablespoon minced garlic
1 – tablespoon salt
1 – teaspoon black pepper
1 – bay leaf
3 – whole cloves
COOKING INSTRUCTIONS
- Rinse beans. Cover the beans with plenty of water and let soak overnight. (Quick soak method - place beans and water in a large pan, bring to a hard boil, and simmer for one hour. Drain cooked beans and go to step 2).
- Add beans, chicken stock, ham, onion, bay leaf, cloves, salt and pepper to a large stock pot and bring to a boil. Reduce heat and simmer, covered, until beans are soft (about 3 hours).
- Add carrots, celery, and tomatoes to the pot and simmer, covered, until carrots and celery soften (about another hour).
- Using a potato masher or immersion blender, crush some of the beans in the pot to thicken the broth. (Or remove about 1 cup of beans and some broth, process in food processor or blender, and return to pot).
- Add additional seasoning to your taste.
CROCKPOT COOKING INSTRUCTIONS
- Prepare beans per #1 above. (You can also start with uncooked, rinsed beans but you will need to add an additional quart of chicken stock).
- Place all ingredients into a large crock pot (6 qt. minimum) and cook on high for about 8 hours.
- Add chicken stock if soup is too thick for your taste.
- Using a potato masher or immersion blender, crush some of the beans in the pot to thicken the broth. (Or remove about 1 cup of beans and some broth, process in food processor or blender, and return to pot).
- Add additional seasoning to your taste.
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