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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: Soak beans overnight in cold water in the refrigerator. Drain beans and
place in a 2-gallon soup pot with water, bouillon cubes and spices. Cook
30 to 40 minutes or until tender. Meanwhile, saute onions, celery and
carrots in bacon fat until tender. When beans are tender, add cooked
vegetable, ham and diced tomatoes. Simmer 15 to 20 minutes.
Ingredients:
1 Pound(s) Northern beans
3/4 Cup(s) Onion, diced
2/3 Cup(s) Celery, diced
2/3 Cup(s) Carrots, diced
1/4 Cup(s) Bacon fat
1/2 Pound(s) Ham, diced
12 Ounce(s) Canned tomatoes, diced
3 Beef bouillon cubes
1 Gallon(s) Water
1/4 Teaspoon(s) Cumin
1/4 Teaspoon(s) Garlic, granulated
1 Teaspoon(s) Paprika
1/2 Teaspoon(s) Thyme
1/2 Teaspoon(s) Oregano
1 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper |
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