Updated Wednesday, September 5th, 2007
Yield: Serves 6-8
Navy beans are the preferred legume for this ham and bean soup, but other varieties of dry beans can be used equally well.
Soak beans overnight in water. (Drain or not, as you prefer.)
Combine beans, water, bone, basil, onion, and peppercorns in soup kettle. Cover and simmer 1-1/2 hours. Add celery and simmer 30 minutes longer. Remove bone, cut off bits of meat, discard bone and add meat to soup. Heat thoroughly.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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