![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2021\/02\/nbs-300x158.jpg\")
\nNavy Bean Soup<\/h3>\n
Middle of February, ’nuff said.<\/p>\n
You’ll Need:<\/strong> You’ll Do:<\/strong> 2) In large frypan melt butter, saute celery, onion and garlic until tender.<\/p>\n 3) Drain beans, reserve liquid.<\/p>\n 4) Into saucepan add beans, reserved liquid and enough water to make 10 cups, ham bone or hock, salt and pepper plus saute veggies from frypan.<\/p>\n 5) Heat to boiling, reduce to low.<\/p>\n 6) Cover and simmer 3 hours or until beans are tender and soup thickens.<\/p>\n 7) Remove meat from bone and add to soup.<\/p>\n 8) Remove a cup or two of beans, mash and return to make a thicker soup if desired.<\/p>\n Done! Crusty bread and a beverage of choice to go with. February? Ffffft.
\n1 lb dried navy beans
\nwater
\n2 tablespoons butter
\n1\/2 cup chopped celery
\n1\/2 cup chopped onion
\n1 garlic clove, minced
\n1 smoked ham hock or 1 leftover ham bone
\n1 1\/2 teaspoons salt
\n1\/4 teaspoon pepper<\/p>\n
\n1) Wash beans, drain then soak in large pot. For quick soak method combine beans & 6 cups water. Heat to boiling; boil
\n2 minutes. Remove from heat. Cover, let stand 1 hour, or soak beans overnight.<\/p>\n
\nHat tip to Food.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"