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Senate Bean Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
12 Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Senate Bean Soup Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 1/4 cup (1/2 stick) (stick) butter
  • 1 thick slice of leftover spiral ham, not country ham,which is too salty cut into small pieces
  • 4 quart water
  • 2 lb michigan navy beans
  • 1 medium medium onion, chopped
  • 1/4 cup fresh parsley

Preparation

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

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Preparation

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Saute the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product