SOUP of the WEEK ~ CIVIL WAR ( MICHIGAN NAVY BEAN vs. VIDALIA ONION )

STATE OF MICHIGAN WILDLOWER

~ Dwarf Lake Iris

(Iris lacustris)

~ Magnolia blossom

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CIVIL WAR SOUP

~ two delicious flavors meet for a winning combination

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1 lb. washed and sorted Michigan navy beans

1/2 lb. chopped thick bacon (or juicy ham bone)

4 Tbsp. unsalted butter

4 chopped plump Vidalia onions

1 Tbsp. crushed garlic

2 ribs chopped celery with leaves

4 quarts organic chicken stock

(or part water if using ham bone)

1 cup Michigan white wine

2 sliced carrots

2 Tbsp. parsley

1 tsp. marjoram

1 tsp. thyme

1 tsp. sage

1 tsp. herbs of Provence

1 bay leaf

1 tsp. Lawry's seasoned pepper

coarse salt & freshly ground pepper to taste

Either soak navy beans overnight or bring to boil for 2 minutes and let rest for 2 hours.
Cook bacon until crisp. Drain, reserving 1 Tbsp. Add butter, onions, garlic, and celery, and saute until vegetables are limp, scraping bottom of pot for flavor. Add chicken broth (and ham bone, if using); bring to boil.
Drain beans; add to stockpot with carrots. Add herb seasonings, wine, salt & pepper. Reduce heat and simmer 1 hour or until beans are tender. Taste and correct seasonings.

Note: Also delicious made with only vegetables (no meat)

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