I’m a bit of a cook. Call me The RV Gourmet.
I make most of our food from scratch, from snacky cakes and cookies to the actual main events. (Don’t get me wrong – I’m not above jarred pasta sauce.) I have a lot of recipes, collected over the ages. Thought it would be fun and edifying to post a good recipe now and then. Here’s Monday’s dinner. Totally a set it and forget it.
Easy Peasey Navy Bean Soup
2 lbs package dried navy beans (do not soak)
12 cups water
1 (14.5 ounce) can diced tomatoes
1 large onion, chopped
2 stalks celery, chopped (or 1 tsp celery seed)
1 clove garlic, minced
1 pound chopped, cooked ham
3 cubes chicken bouillon
4 tablespoons Worcestershire sauce
2 tablespoon dried parsley
2 teaspoons garlic powder
2 bay leaves
1 tbsp salt
1/2 teaspoon ground black pepper
1 cup sliced carrots
Combine all ingredients in a large stock pot; place bay leaves on top, bring to a boil. Lower heat, cover, and simmer for two hours. Add carrots. Simmer for an additional two hours. Discard bay leaves. You’ll likely want to add some hot water too it – mine comes out pretty thick, and pretty strong.