Recipe - Knotts Berry Farms Navy Bean Soup

1 Ham bone
One half pound Ham, minced
2 qt Chicken stock
1 pound White navy beans
One half teaspoon Garlic powder, or 2 cloves
garlic, minced
2 Onions, minced
One half cup Celery, minced
One half cup Carrots, minced
4 Tomatoes, minced
2 tablespoon Tomato paste
1 Bay leaf
1 teaspoon Thyme
Salt and white pepper to
taste

In a large Dutch oven or soup pot, place ham bone and minced ham and chicken
stock. Simmer for One half an hour. Rinse beans and add to Dutch oven with all
the remaining ingredients. Bring to a boil, lower heat and simmer about 1
One half to 2 hours or until beans are very soft. Add additional stock if soup
becomes too thick or simmer longer if soup is too liquid, or add roux (2
tablespoons flour to 1 tablespoon oil) if you desire. Serve garnished with
parsley.

Serves 68

Source: Knott's Berry Farm Cookbook by Sikking and Zeidler

From Mrs. Knott's recipe collection and served for years at Knott's Berry
Farm in Southern California.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 7/8/97

Recipe by: Knott's Berry Farm Cookbook Posted to MCRecipe Digest V1 #661
by Badams adamsfmle@sprintmail.com on Jul 08, 1997