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A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer broth.
Yield: Serves 6
- 2 cups dry navy beans
- 2 quarts cold water (less if beans aren't drained)
- 1 pound spareribs, broken into separate rib sections
- 3 onions, peeled and sliced
- 2 carrots, peeled and sliced
- Salt and pepper to taste
Soak beans overnight in cold water. (Drain or not, as you prefer.) Combine beans, water, ribs, onions, and carrots in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour or until beans are tender. Remove ribs, cut off bits of meat that remain, and return meat to kettle. Season with salt and pepper. Heat thoroughly.
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