UPDATED:  10 Oct 2007

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SOUPS continued...

Bean Soups


White Bean Soup

[Weiss Bohnensuppe ]

Lillians 2 Day Navy Bean Soup

Navy Bean Soup with Milk



Lillian's Two  Day Navy Bean Soup


3/4  cup died white navy beans

4 meaty ham hocks or ham on a bone with some meat attached

4 quarts of water and more if needed

1 medium white onion, peeled and chopped fine or course

1 medium carrot, scraped not peeled, chopped fine or course

1 medium potato diced

pepper to taste

1 tbs dried garlic chips

2 to 3 cans of chicken  broth is optional

one large kettle

Step One

1. Wash the dried navy beans and pick out the bad beans [damaged,   darken in areas....]

2. Drain and place beans into a glass bowl and cover with cold water.  Add water if needed.

3.Let the beans soak over night and it will make them tender

Step Two

Beans in a glass bowl, cover with water and soak.

Step Three

5. While the beans are soaking start the ham in a large kettle.  Add enough water to cover the bone and  meat.

6.  Cook over  a  low heat.

7. Add water or  chicken  brother as needed 

8.  Continue to cook until the meat falls away from the bone. 

Step Four


Cook until the meat falls away from the bone.

9.  Shut off the heat and let the broth and meat cool

Step Five
Place soup  in refrigerator overnight.
Step Six

10.   In the morning take the soup out of the refrigerator.

11. You will see a layer of lard/  fat cover the surface.

Step Seven

12. Take a soup and skim the lard/ fat off the  top of the soup.  You  sill  see the jellied mixture under it.

13.  Remove everything from the cold broth. Take care to find all the bones.

14.  Break up the meat.

15.   Place the kettle with the broth on low heat.

16. Place back into the broth and kettle the meat

17.  Add a can of chicken broth or  a  cup of water.

Step Eight

18.  Peel and  dice a potato and place it in the kettle

Step Nine

19.  Clean a carrot,  scrape it,  do not peel away all the skin  or you'll lose all the vitamins

Step Ten

20.  Peel the white onion  and dice

Step Eleven

21.  Continue to cook the mixture until the beans are soft and the texture is to your desire.

22.  Add more chicken broth as need

23.  Serve

24.  Add  a sprinkle of Parmesan cheese.

25.  Serve with hot french buttered bread or crackers..

Recipe# 2

Navy Bean Soup With Milk


1 lb of died white navy beans

1/2 pound salt pork, dices

9 cups water

2 medium white onion, peeled and chopped fine or course

Salt to taste

pepper to taste

2 cups scalded milk

chopped parsley

one large kettle


1. Wash the beans, pick out the bad beans, cover with cold water and then let them soak overnight

2. Drain and put into a 1-gallon kettle

2. Add the salt pork, stir to mix with the 8 cups of fresh cold water

3. Head to boiling point then reduce the heat, cover the kettle with lid and let it simmer until the beans are tender [soft], which will take more than two hours

4.  This is optional:  Force the soup through a sieve

5. Add the hot milk

6. Taste and add salt and pepper to your taste

7. Heat the mixture

8. Place in soup bowls to serve

9.  Sprinkle with chopped parsley