Category: Recipes

Ingredients

• 1 1/2 cups navy beans
• 1 carrot, diced
• 4 cups cold water
• 2 1/2 cups milk
• 1/4 pound salt pork
• 2 teaspoons salt
• 1 small onion
• 1/4 teaspoon pepper
• 1/2 cup celery, diced
• 1/2 teaspoon paprika

Preparation

Wash beans and place in large kettle. Cover with cold water, add salt pork, cover, and bring slowly to boiling point. Simmer for about 2 hours, then add the onion, celery, and carrot. Continue cooking slowly for an additional hour or so. When beans are soft, rub mixture through a coarse sieve. Add milk, salt, pepper, and paprika to bean mixture. Cut salt pork into fine cubes and add to soup. Return to range and heat slowly until mixture begins to boil.

You are limited only by your own imagination. Crackers of various shapes and flavors are always good. In New England, water crackers are usually served. The crackers can be pepped up by brushing them lightly with melted butter or margarine, then sprinkling grated cheese, poppy seeds, onion or garlic salt over the top. These should be placed on a cooky sheet and heated in a 350° oven for about 10 minutes.

Croutons are one of the better-recognized garnishes for cream soup. Make them by cutting 1/2 -inch cubes of bread, and saute them in hot butter, gently shaking the pan until the squares have browned and toasted. Garlic or onion salt added just before taking them from the pan will add greatly to the flavor.

Ingredients

• 2 cups navy beans, soaked overnight
• 10 cups water
• 2 tablespoons salt
• 4 peppercorns
• Salt and pepper to taste
• 1/2 cup olive oil
• 1 clove garlic, minced
• 3 onions, chopped
• 4 tablespoons parsley, chopped
• 4 stalks celery, cut fine
• 2 cups tomato pulp, or tomato puree
• 2 cups cabbage, coarsely chopped
• 1 zucchini squash, sliced thin
• 2 cups cooked macaroni
• Grated Parmesan cheese