Difference between revisions of "Northern Bean Soup"
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# Heat water and beans to boiling in large pot; boil 2 minutes. | # Heat water and beans to boiling in large pot; boil 2 minutes. | ||
# Remove from heat, cover and let stand 1 hour. | # Remove from heat, cover and let stand 1 hour. | ||
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| − | [[Category: | + | ==References== |
| − | [[Category:Beef stock and broth Recipes]] | + | <references/> |
| − | [[Category:Carrot Recipes]] | + | [[Category:Soup Recipes]] |
| − | [[Category:Celery Recipes]] | + | [[Category:Beef stock and broth Recipes]] |
| − | [[Category:Great Northern bean Recipes]] | + | [[Category:Carrot Recipes]] |
| − | [[Category:Ham Recipes]] | + | [[Category:Celery Recipes]] |
| − | [[Category:Lima bean Recipes]] | + | [[Category:Great Northern bean Recipes]] |
| − | [[Category:Mashed potato Recipes]] | + | [[Category:Ham Recipes]] |
| − | [[Category:Onion Recipes]] | + | [[Category:Lima bean Recipes]] |
| + | [[Category:Mashed potato Recipes]] | ||
| + | [[Category:Onion Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
Latest revision as of 19:46, 26 June 2012
Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- Serves: 8
Ingredients
- 8 cups water
- 1 pound dried Great Northern or lima beans (2 cups)
- ½ can (15.5 ounce) can tomato sauce
- 2 cups chopped ham
- 1 large onion, chopped (about 1 cup)
- 1 tablespoon instant beef bouillon
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, crushed
- 2 cups mashed potatoes
- 2 medium carrots, cut into ½ inch pieces
- 2 medium celery stalks cut into ½ inch pieces (1 cup)
- non-fat milk (optional)
Procedures
- Heat water and beans to boiling in large pot; boil 2 minutes.
- Remove from heat, cover and let stand 1 hour.
- Add tomato sauce, ham, onion, bouillon, salt, pepper, and garlic to beans.
- Heat to boiling, reduce heat.
- Cover and simmer until beans are tender, about 2 hours. (do not boil or beans will burst.) skim fat if necessary.
- Stir potatoes, carrots, and celery into soup.
- Heat to boiling, reduce heat.
- Cover and simmer until vegetables are tender, about 45 minutes.
- Stir in 1 to 2 cups milk or water for thinner consistency.
