Bill Knapp'S Michigan Bean Soup – a delicious recipe with beans, cold water, lean ham, garlic, onion, celery. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and sort the beans and soak overnight in cold water to cover.
2
Next morning drain beans.
3
Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
4
Bring to a boil, cover and simmer 3 hours or until beans are tender.
5
While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
6
Drain and add to the beans and ham and continue cooking for 45 minutes more.
7
Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
8
Add salt and freshly ground black pepper to taste.
9
Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
281
kcal
Calories
7
g
Fat
37
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups dried navy beans, 2 quarts cold water, 1/2 lb lean ham, diced, 1 teaspoon garlic, and more.
Yes, Bill Knapp'S Michigan Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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