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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

New Orleans Navy Bean Soup

"New Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884

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New Orleans, Plain & Fancy
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Millsap, Diane
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La Belle Cuisine

New Orleans Navy Bean Soup

Sorry, but I truly don't know where I found this recipe. What I DO
know is that I've been making it quite many years now and that I
LOVE to eat it!
Sounds like something that Emeril Lagasse or Marcelle Bienvenu
would put together, does it not? If it's yours, please let us know…
stand up and be counted!

2 pounds dried navy beans, soaked
overnight in cold water to cover
1 cup chopped onion
1 cup thinly sliced scallions
1/2 cup chopped bell pepper
1/2 cup chopped carrots
1/4 cup chopped celery
2 tablespoons minced fresh parsley
1 tablespoon minced garlic
2 large ham bones, with meat
1/2 pound Creole smoked sausage
(such as andouille), chopped fine
4 quarts cold water or stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pods
1/4 teaspoon dried thyme
2 whole bay leaves
1/4 teaspoon dried basil

Drain the beans in a colander and put them, along with all the other
ingredients, into a heavy 8-to-10-quart pot or kettle. Bring to a boil
over high heat, then lower the heat and simmer for 2 3/4 to 3 hours.
The beans should be very soft and the soup quite thick.
Remove the ham bones and visible chunks of meat with a slotted
spoon, and discard, then strain the soup through a coarse sieve.
Remove about 2 1/2 cups of whole beans from the solids remaining
in the sieve and put them, along with the soup, back into the pot.
Warm over low heat for about 8 minutes and serve.
How many servings? Well, a lot, but that depends of course on
how hungry your family and friends are. Not to worry. Like most
soup, it tastes better the next day anyway. And it does freeze well.

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