Ham And Bean Soup

1. 1

   Wash and sort beans.

2. 2

   Soak in cold water overnight.

3. 3

   Cook until tender.

4. 4

   Cook ham hocks until done; remove from broth. Bone, then chop meat coarsely.

5. 5

   Drain beans and add to ham broth along with celery, carrots and onion and cook until done.

6. 6

   Add water as needed.

7. 7

   Rub egg into flour to make rivels; add to soup and cook another 10 minutes.

8. 8

   Rivels are optional.

9. 9

   Also canned beans may be used instead of dry beans.

10. 10

    Add meat to soup and heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.