UPDATED: 10 Oct 2007

SOUPS continued...

Bean Soups

[Bohnensuppe]

[Weiss Bohnensuppe ]

RECIPES

Recipe#1
Lillian's Two Day Navy Bean Soup
Preparation:
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
Preparation:
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

Preparation:
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

	Recipe#1 Lillian's Two Day Navy Bean Soup Preparation: 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 Preparation: 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
	Preparation: 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