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19.
HAM AND BEAN SOUP
4 Pounds dried Great Northern Beans
8 Cups cubed ham
4 Medium onions, chopped
1
1
⁄2 Stalks (bunches) celery, sliced
7 Quarts water
3 Pounds carrots, sliced
1
⁄4 Cup chopped fresh parsley
2 Bay leaves
1
⁄2 Cup ham base bouillon
1 Teaspoons salt
1
⁄2 Teaspoon pepper
1. Soak beans according to package directions. Drain before
adding to the Roasting Liner.
2. Spray the bottom of the Roasting Liner with non-stick vegetable
spray. Place the Roasting Liner into the Roaster Oven Body,
cover with the Lid and preheat at 400°.
3. Add the onions and celery. Cover with the Lid and cook at 400°
for 45 to 60 minutes, stirring occasionally. To eliminate over
browning, keep food away from the sides of the Roasting Liner.
4. Stir in the drained beans, ham, water, carrots, parsley, bay leaves
and bouillon. Cover with the Lid and continue to cook at 400°
for 3 hours, stirring occasionally.
5. Turn the Temperature Control to 350° and continue to cook
for an additional 2 to 3 hours or until beans are done. Stir
occasionally.
6. Season with salt and pepper before serving.
Makes 48 cups
TMR_TMRST18A/BCAN_IB_29-6-05 6/29/05 7:52 PM Page 19