Paula Deen's Senate Bean Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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I haven't tried this yet, but it looks tasty. Do not use country ham (it is too salty). Ingredients:
2 lbs dried navy beans |
4 quarts water |
1 slice cooked spiral cut ham, cubed |
1/4 cup butter |
1 medium onion, chopped |
salt and pepper, to taste |
1/4 cup fresh parsley |
Directions:
1. Rinse beans in hot water until they are white.
2. Place beans in stockpot, add water and bring to a boil.
3. Reduce heat and simmer for 3 hours.
4. Heat butter in small skillet over medium heat.
5. Add onion to butter and saute until lightly brown, then add to pot of beans.
6. Remove 2 cups bean mixture, puree in blender, then return to stockpot.
7. Add ham to soup.
8. Just before serving, add salt and pepper to taste, then garnish with parsley.
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