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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
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.
More Delicious Soup Recipes!
Basic Stock Recipes
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to miss New Orleans?
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