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Ham & Bean Soup With Rivels




Source of Recipe


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List of Ingredients




1 large onions, chopped
2-3 stalks celery, chopped
2 tablespoons margarine
2 ham hocks, if desired (This adds more flavor)
2 (32 ounces) cans great northern beans
For Rivels
1 cup all-purpose flour
1 raw egg
1 pinch salt


Recipe



1. In a large pot (stock pot) half full of water add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
2. Cook until ham hock is tender and celery is cooked down.
3. Remove ham from bones, discard fat and return ham to pot.
4. Add both cans of Great Northern beans.
5. Bring to a boil.
6. Turn heat down to medium and let it boil while you make the rivels.
7. Combine the flour, raw egg and salt in a small bowl.
8. Stir together till crumbly with a fork.
9. May have to use your fingers.
10. Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
11. Dump any loose leftover flour from mixture into the beans and then stir well.
12. Lower heat to simmer, uncovered about 7 to 10 minutes.
13. Stir occasionally to prevent sticking.
14. Cover and cook 5 minutes more.