Post by admin on Mar 12, 2007 13:55:57 GMT -5
This soup turned out so good!!!! I used different beans, next time I will use black beans.
Navy Bean Chowder
Rinse, sort and soak 1# navy beans. Drain, add 8 cups of water, boil, turn off the heat, cover and set aside for 1 hour.
After soaking, drain and add 8 cups of water, 1 tsp salt. Put on slow boil for 2 hours until tender.
Saute one cup chopped onion, 1 1/2 cups chopped celery in margarine(or olive oil). Blend in 1/4 cup flour, 1/4 tsp pepper. Stir in 3 cups 1% milk and bring mixture to a boil. Add this mixture to the beans along with 2 cups frozen(thawed) kernal corn, 1 cup grated cheddar. Heat to boiling and serve. Serve with hot sauce.
Navy Bean Chowder
Rinse, sort and soak 1# navy beans. Drain, add 8 cups of water, boil, turn off the heat, cover and set aside for 1 hour.
After soaking, drain and add 8 cups of water, 1 tsp salt. Put on slow boil for 2 hours until tender.
Saute one cup chopped onion, 1 1/2 cups chopped celery in margarine(or olive oil). Blend in 1/4 cup flour, 1/4 tsp pepper. Stir in 3 cups 1% milk and bring mixture to a boil. Add this mixture to the beans along with 2 cups frozen(thawed) kernal corn, 1 cup grated cheddar. Heat to boiling and serve. Serve with hot sauce.