From: Le Livre de la Cuisine de Lafayette
I've made this soup many times and it is a favorite at a pot luck I attend once a year.
This is also great using ham hocks or smoked polish sausage.
Ingredients
1 lb. Pkg. Great Northern (large white) beans
1 1/2 cups diced ham
1 cup chopped onion
3/4 cup chopped celery with tops
5 teaspoons chopped parsley
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
10 cups water
2/3 cup mashed beans for thickening
2 teaspoons salt
3 tablespoons cooking oil
1 clove garlic, chopped
Rinse and sort beans. Pace in large, heavy soup kettle. Cover with warm water and start to cook over low fire. Saut? ham, onion and garlic in oil; add to beans and cook about 2 hours. If necessary, add water while cooking. Then add other ingredients, with the exception of the mashed beans and cook 10 minutes more. If the soup is not thick enough, remove some of the beans and mash them and stir in. Regardless, cook 10 minutes more. (8-10 servings). Freezes
well.
I've made this soup many times and it is a favorite at a pot luck I attend once a year.
This is also great using ham hocks or smoked polish sausage.
Ingredients
1 lb. Pkg. Great Northern (large white) beans
1 1/2 cups diced ham
1 cup chopped onion
3/4 cup chopped celery with tops
5 teaspoons chopped parsley
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
10 cups water
2/3 cup mashed beans for thickening
2 teaspoons salt
3 tablespoons cooking oil
1 clove garlic, chopped
Rinse and sort beans. Pace in large, heavy soup kettle. Cover with warm water and start to cook over low fire. Saut? ham, onion and garlic in oil; add to beans and cook about 2 hours. If necessary, add water while cooking. Then add other ingredients, with the exception of the mashed beans and cook 10 minutes more. If the soup is not thick enough, remove some of the beans and mash them and stir in. Regardless, cook 10 minutes more. (8-10 servings). Freezes
well.