Cream of Navy Bean Soup

This sounds good in a bland comforting sort of wintery way. This is a vegetarian soup recipe, though I suppose, if you were a meat eating sort, you could add a ham bone, skipping the ricing step; or or a cup of ham to it after ricing.

Cream of Navy Bean Soup

1 cup dried navy beans
4 cups cold water
2 tablespoons diced onion
1 cup evaporated milk
1 teaspoon salt
½ teaspoon celery salt
Dash pepper
2 tablespoon grated carrot, optional
Wash beans, cover with water and let stand overnight. Next morning drain, cover with the cold water, add onion, cover and simmer about 1½ to 2 hours or until beans are soft. Remove from heat and put through ricer or food mill into a saucepan. Add milk, seasonings and carrot and reheat. Serve hot. 5 servings.

Comments

  1. Anything is good with evaporated milk.

  2. At least the evaporated milk is easy to keep on hand. This makes for a nice oh no, we have nothing in the house meal for sure.