Bill Knapps Michigan Bean Soup Recipes

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BILL KNAPP'S MICHIGAN BEAN SOUP



Bill Knapp's Michigan Bean Soup image

Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.

Provided by Molly53

Categories     Beans

Time 11h45m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dried navy beans
2 quarts cold water
1/2 lb lean ham, diced
1 teaspoon garlic
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, shredded
salt and pepper

Steps:

  • Wash and sort the beans and soak overnight in cold water to cover.
  • Next morning drain beans.
  • Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
  • Bring to a boil, cover and simmer 3 hours or until beans are tender.
  • While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
  • Drain and add to the beans and ham and continue cooking for 45 minutes more.
  • Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
  • Add salt and freshly ground black pepper to taste.
  • Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

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