My family passed this bean soup recipe down through the generations. The thing I love about family recipes is that they always express the preferences of the family members. For example, my grand mom hated the dumplings so she added the potatoes instead. I believe that this recipe was originally a vegetarian soup because my mom's family lineage didn't eat pork for religious reason. Apparently, my mom add the ham to the recipe for my dad who was a real meat and potatoes guy.
1 lb dried navy beans
2 1/2 - 3 quarts water
1 medium onion, chopped
2 or 3 stalks celery, chopped
2 or 3 carrots, cubed
1 turnip, peeled & cubed
1 parsnip, peeled & cubed
1 14.5oz can tomatoes, diced
1/2 tsp paprika
1 Ham Bone (optional)
Dumplings (see below) or 2 - 3 potatoes, cubed
- Sort & rinse beans. Put beans in soup pot and cover with water. Bring to boil, turn off and let sit about an hour. Drain beans.
- Put the above ingredients into a soup pot.(Note: You can also put a ham bone in at this point)
- Simmer for about 2 hours.
- If you added a ham bone, remove it and let cool. Pick meat off of bone and add it to broth. Now add 1 1/2 tablespoons of salt into the soup and continue simmering for at least another hour or longer. Occasionally with spoon mash some of the beans. Note: DO NOT PUT THE SALT IN AT THE BEGINNING OF COOKING, beans may not soften if you do)
- About 1/2 hours before you are ready to serve the soup, add potatoes(2 to 3 potatoes). You can also make dumplings. If you do dumplings, you do not need as many potatoes or you can eliminate the potatoes altogether.
1/2 cup flour
1/2 teaspoon salt
Water (about 2 or 3 tbsp)
Mix the above ingredients. The consistency should be a little thick, like thickened pancake batter, not runny. Drop a little at a time into boiling soup. (Note: To do this, I used a teaspoon and only put batter on the tip.)
Thickening the Soup
If you would like the soup a little thicker, do the following.
In a small saucepan, melt 2 tablespoons Crisco (or oil), add 2 tablespoons flour and cook for 2 minutes. Add 1/2 teaspoon of paprika. Add some of the soup liquid to the saucepan. Then add it to the soup.
If you do not thicken the soup, still add the 1/2 teaspoon of paprika to the soup mixture.
Sensei Tim Rosanelli
Maximum Impact Karate