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NAVY BEAN SOUP Recipe

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This recipe for NAVY BEAN SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Navy beans
12 cups water for quick soak method
12 cups chicken broth
6 cups cooked, diced ham
2 cups carrots, diced finely
2 cups celery, diced finely
2 cups diced onion
2 tsp. granulated onion
2 tsp. garlic powder
2 tsp. white pepper
1-16 oz. can tomato juice
Directions:
Directions:
In 8 quart stock pot on high heat cook beans in the 12 cups of water. Bring to a boil, lower heat to medium and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. On medium-high heat return pot to stove, add the ham, rest of ingredients. Bring to a boil. Reduce heat to med-low cover and cook for 1˝ hours. Or until beans are tender. Stirring occasionally. May be cut in half. Makes about 16-20 servings.
Personal Notes:
Personal Notes:
It took me years to figure out why grandma's was so much better than mine. The beans were never mushy and the flavor was perfect. So make sure you use only Navy beans and add the tomato juice, not sauce, it's the ingredient that makes it like hers.

“Love never gives up, never loses faith, is always hopeful...1 Corinthians 13:7

 

 

 

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