In article t>,
"King's Crown" > wrote:

> Oh so good. Hubby came home and said the smell walking in the door just
> about killed him it smelled so good and he was so hungry.
>
> Navy Bean Soup with Ham Hocks
>
> 1 lb. of small navy beans
> 1 lb. of smoked ham hocks
> 1 cup chopped onion
> 1 chopped carrot
> ½ teaspoon black pepper
> ½ teaspoon celery seed
> 2 cubes of chicken flavor bouillon
> Pinch of baking soda
> 1 tablespoon butter
> Salt
>
> Follow bean preparation instructions on bean package. Add 6-8 cups of hot
> water to a pot. Add bouillon and stir until desolved, add the washed and
> presoaked navy beans, smoked ham hocks, carrots, celery seed and baking
> soda. Fry chopped onion in butter until light brown then add to pot. Cover
> Pot and boil slowly 2- 3 hours. Stir often. Last half hour add pepper, taste
> it may not need any salt. Serve with corn bread. Serves: 4 generously
>
> Lynne's note: I always use the boil for 2 minutes, soak for an hour method
> of preparing dried beans. As for the frying onion in butter... I'm too lazy
> and I add a handful of dried minced onion instead.

Ah, that sounds so good, Lynne. <wistfully> I usually would bring a
quart of my bean soup (very similar ingredients and prep as yours,
though I use a ham bone) to the late Widow Geraldine. She cooked real
food for herself in spite of being a household of one, but she didn't
make bean soup. I use chopped celery instead of celery seed in my bean
soup. Might should try the seed sometime.

I came home from Sunday's pirohy marathon with about 3 pints of
sauerkraut juice. I use ham hocks in Sour Soup - uses the kraut juice
for the sour flavor. A Slovak recipe of my mom's.
--
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