(yield: 25 c.)
1-1/2 lb. navy beans (dried)
3 qt. water, boiling
2-1/2 lb. ham shanks
2 oz. onion, chopped
4 oz. celery, chopped
procedure:
1. wash beans. add boiling water. cover and let stand 1 hour or longer.
2. add ham shanks. simmer until beans are cooked.
3. remove ham from bones—chop and add later.
4. add onion, celery, and water to make a total volume of 1-1/2 gal.
5. cook 30 minutes.
6. add chopped ham, season to taste.
source: KJFSC
Notes: This is one of my all time favorite soups, especially for cold weather. It will benefit from a bouquet garni, or from garnishing with a bit of finely chopped fresh parsley, a sprinkle of paprika, and/or some minced thyme. A vegetarian version can be crafted substituting 1/2 – 1 lb. mushrooms and 1-2 tablespoons of sesame oil for the ham shanks. White beans, red kidney beans, and black beans do well in this same recipe (red or black beans need to cook rather longer than navy beans).