My Favorite Navy Bean Soup...So Easy To Prepare! - cooking recipe

Ingredients

1 lb dried navy beans (white peas, about 2 cups)
3 large carrots, trimmed, peeled and cut into 3 inch lengths
2 stalks celery, washed, de-veined, and cut into 3 inch lengths
1 large yellow onion, quartered
6 cups water
8 ounces sliced ham (or cooked bacon)
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon white pepper
1 pinch ground nutmeg
Optional
4 teaspoons sour cream (optional)
sherry wine (optional)

Preparation

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.