Knotts Berry Farm Navy Bean Soup

Knott's Berry Farm Restaurant Copycat Recipe

1 pound white navy beans
1 ham bone
4 tomatoes, diced
1/2 cup celery, diced
salt and white pepper, to taste
2 tablespoons tomato paste
1 teaspoon thyme
2 quarts chicken stock
1/2 teaspoon garlic powder, or 2 cloves
1 bay leaf
1/2 pound ham; diced
2 onions, diced
1/2 cup carrots, diced

In a large Dutch oven or soup pot, place the ham bone and diced ham and chicken stock. Simmer for 1/2 an hour. Rinse the beans and add to Dutch oven with all the remaining ingredients. Bring to a boil, lower heat and simmer about 1 1/2 to 2 hours or until the beans are very soft. Add additional stock if the soup becomes too thick or simmer longer if the soup is too liquid, or add roux (2 tablespoons flour to 1 tablespoon oil) if you desire. Serve garnished with parsley. Serves 6-8.

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