Site icon Baker, Ice Cream Maker, Cook, and Recipe maker

NAVY BEAN SOUP

Print

NAVY BEAN SOUP

Course Soup
Keyword Navy bean
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 12

Equipment

  • Stock pot

Ingredients

Ingredient

  • 1 Lb. BEANS WHITE, DRY
  • 2 qts. WATER COLD
  • 3 qts BEEF BROTH
  • ¾ cup CARROTS FRESH, SHREDDED
  • 1 cup ONIONS FRESH, CHOPPED
  • 1/8 tsp PEPPER BLACK, GROUND
  • ½ cup FLOUR ALL PURPOSE
  • ¾ cup WATER COLD

Instructions

Method

  • Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water.
  • Cover with cold water; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
  • Prepare beef broth according to package directions or use canned broth. Chicken broth may be substituted.
  • Add beans to stock; bring to a boil; cover; simmer 2 hours or until beans are tender.
  • Add carrots, onions, and pepper to bean mixture. Simmer for 30 minutes.
  • Blend flour and water to form a smooth paste. Stir into soup; cook for 10 minutes.
Exit mobile version