Navy Bean Soup Recipe
Ingredients
| Dried Navy Beans- 3/4 cup, soaked overnight and drain | ||
| Beef Stock | 6 Cup (16 tbs) | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Parsnips | 1 , diced | |
| Onions- 2nos, coarsely chopped | ||
| Yellow Peppers-2nos, diced | ||
| Garlic | 5 Clove (5gm) | |
| Dried thyme | 1 Teaspoon | |
| Caraway seeds | 1/2 Teaspoon | |
| Red-Wine Vinegar- 2 tablespoons | ||
Directions
MAKING
1) In a pot combine beans with the stock.
2) Simmer for 25 minutes.
3) Add the tomatoes, parsnips, onions, peppers, garlic, thyme and caraway.
4) Cover and simmer for 20 minutes or until the beans are tender.
5) Crush some or the beans with a potato masher to thicken the soup.
6) Stir in the vinegar.
SERVING
7) Serve the soup hot garnished with parsley if desired.
1) In a pot combine beans with the stock.
2) Simmer for 25 minutes.
3) Add the tomatoes, parsnips, onions, peppers, garlic, thyme and caraway.
4) Cover and simmer for 20 minutes or until the beans are tender.
5) Crush some or the beans with a potato masher to thicken the soup.
6) Stir in the vinegar.
SERVING
7) Serve the soup hot garnished with parsley if desired.
Chef
