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    Servings: Not specified

    Directions

    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 2 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. Garnish with parsley. *Cook's note: This recipe can also be made with ham hock.

    Ingredients
    • 2 pounds Michigan navy beans
    • 4 quarts water
    • 1 thick slice leftover spiral ham, cut into small pieces (not country ham)
    • 1/4 cup (1/2 stick) butter
    • 1 medium onion, chopped
    • Salt and pepper
    • 1/4 cup fresh parsley leaves

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 3 hours 15 minutes Yield: 12 servings

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