Ingredients
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1 lb dried navy beans (white peas, about 2 cups)
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3 large carrots, trimmed, peeled and cut into 3 inch lengths
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2 stalks celery, washed, de-veined, and cut into 3 inch lengths
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1 large yellow onion, quartered
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6 cups water
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8 ounces sliced ham (or cooked bacon)
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2 tablespoons granulated sugar
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1 teaspoon salt
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1 teaspoon white pepper
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1 pinch ground nutmeg
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4 teaspoons sour cream
Instructions
- Wash beans in a colander.
- Sort beans, discarding stones and blemished beans.
- Place beans in a large saucepan and cover with cold water by 1 inch.
- Bring to a boil over high heat.
- Boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Drain beans and return to saucepan.
- In food processor bowl fitted with slicing blade, slice carrots, celery and onion.
- Add carrot-vegetable mixture to beans in saucepan.
- Add 6 cups water.
- Bring mixture to a simmer over high heat.
- Replace slicing food processor blade with metal blade.
- Add ham (or bacon) and pulse until chopped.
- Add ham or bacon to saucepan.
- Reduce heat and simmer, covered, stirring occasionally, until beans are very tender, about 1 and 1/2 hours.
- Add sugar, to taste.
- Add salt, white pepper, and pinch of ground nutmeg.
- Serve soup in heated bowls.
- If desired, add 1/2 t sour cream or creme fraice to top each serving, or.
- add dollop of sherry to each serving.
- Enjoy.