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NAVY BEAN SOUP WITH MOM’S SPECIAL TOUCH by hkOriginals

Maineville, OH, US

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BEANS AROUND THE WORLD CONTEST
Navy bean soup with mom’s special touch—drop homemade noodles. I will be making that today. Wish you were here, but since you are not, let me tell you how my mom made it. Sorry I do not have measurements, mom knew how to guess.
Drain beans, rinse, add to big pan, and soak in water overnight.
The next morning, drain beans again, return to same pot, cover with water, and add pork butt if desired. I use beef broth instead.
Bring to a boil, reduce heat to medium and cook 3–4 hours until beans are tender. Keep watch because you may need to add more liquid.
Prepare noodles by mixing flour, eggs and enough water to make a soft dough. Drop by the spoonful into the boiling bean soup. Cook approximately 10 minutes, uncovered until noodles are cooked through and slightly firm.
Serve with white bread or cornbread (and ketchup if you dare—I choose not to—sorry Mom!)
Especially good on a cold, wet, dreary day, but actually good anytime!