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Ingredients: 1 1/2 Pound(s) navy beans 1/4 Pound(s) butter 3 medium onion 8 carrot 8 celery stalks 1 (left-over) ham bone 1 Pound(s) (left-over) ham 2 bay leaves 6 allspice, whole Directions: 1. Thoroughly rinse navy beans, discarding any bad ones. Do quick-soak method on package OR soak overnight.2. Dice onions, carrots (peeled), and celery (de-stringed).3. Melt butter in bottom of a large stockpot. Add onions, carrots and celery. Add some salt&pepper. Sautee 4 -5 minutes or until tender.4. Add beans&ham bone into stockpot, cover with water. Bring water to a boil.5. Once at a rolling boil, skim off any "scum" that forms at the top.6. Add bay leaves&allspice7. Boil 1 - 1 1/2 hours on a low boil, skimming occasionally.8. Take out bone, cut off meat (or add extra ham). Remove bay leaves&allspice. Continue to boil on low (covered) for 1/2 hour or longer.9. Before serving, mash some (not all!) of the beans on the bottom to thicken the soup. Mix&serve. Comments: improved by Scott Pettigrew.
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Add tomato soup, water, parsley, lemon juice, sugar, salt, and pepper. Simmer 5 minutes. Celery will remain crisp. Top with a dollop of unsweetened whip Luthusupa (halibut soup) 1 ts Sugar Cut the halibut up into suitable pieces. Bring the water, with the vinegar, salt and bay leaves, to the boil. Add the fish and remove scum when the water comes back the the boil. Continue simmering the fish until the flesh is " Ham, potato, and spring onion soup Bring the ham stock to a boil. Add the cubed potatoes and cook for 5 minutes. Add the cubed ham and cook for 5 more minutes. Add the sliced spring onion and cook for another 2 minutes. Take the soup off the heat and serve in individual bowls, garnishi Chili ( black bean & sausage with soft tacos ) Brown sausage over medium heat in a large pan or skillet; stir frequently and break up meat as it cooks; drain fat. Reduce heat to low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes. Meanwhile,, warm tortillas. Spoon 2-3 Tb Soupe a l'ivrogne (drunkard's soup) Servings: 8 to 10 Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a pre Fish with black bean sauce Rinse the fish inside and out with cold running water and pat dry with paper towels. Make 2-3 diagonal slashes in the flesh on each side of the fish, using a sharp knife. Rub the garlic into the fish. Thoroughly mix the black bean sauce, cornstarc Ashkenazic chicken soup & matzo balls with fresh dill Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. 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