Navy Bean Soup
10 ingredients
5 steps
Ingredients
- 2 c. dried navy beans
- 3/4 c. salt pork, diced
- 2 qt. water
- 2 (14 1/2 oz.) cans tomatoes, undrained
- 1 large potato, diced
- 1 onion, diced
- 2 carrots, diced
- 2 tsp. salt
- 1/8 tsp. pepper
- celery salt to taste
Directions
-
1Wash beans thoroughly and cover with water.
-
2Soak overnight. Drain and place in a kettle or Dutch oven.
-
3Add salt pork and water; boil 2 minutes.
-
4Cover, lower heat and simmer for 1 hour or until beans are barely tender.
-
5Add remaining ingredients; cover and simmer until vegetables are tender, but not mushy.
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