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  • NAVY BEAN SOUP

    1 vote
    NAVY BEAN SOUP
    Servings: don't know don't know
    by Rochel
    4 recipes
    		 >
    Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.

    Ingredients

    • 1 Cup (8 oz) dried navy beans
5 Cups water
1/2 pound salt pork or slab bacon
2 large carrots or 1 cup chopped
1 large onion or 3/4 Cup chopped
1 large potato, unpeeled, but cut into 1/2 inch pieces
1 tsp. salt
1/2 tsp. pepper

    Directions

    1. Wash the beans in a colander and pick out and discard any discolored ones or pieces of dirt.
    2. Place the beans in a large stock pot or Dutch oven covered with water at least 2 inches above the beans and allow to soak overnight. Drain the beans. Add 5 cups water, salt pork, carrots and onions to the beans. Stir the mixture. Bring to a boil, cover, reduce the heat to a simmer and simmer the beans at least 45 minutes or until the beans are tender. Add the chopped potatoes salt and pepper. Bring to a boil. Cover and cook about 15 more minutes or until the potatoes are fork tender.

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