1 pound dried navy beans
2 ½ quarts of chicken stock
4 tbs unsalted butter
2 medium yellow yellow onions
3 garlic cloves, chopped
8 large plum tomatoes (1 pound) seeded and chopped
½ pound slab bacon, cut into ¼ inch cubes
1 tsp dried marjoram
2 bunches fresh parsley, finely chopped, (about 12 tbs)
~~~~OVERNIGHT PREPARATION RECOMMENDED~~~~~~
To pre-soak the beans, place them in a colander and rinse thoroughly with water to clean. Place the beans in a large bowl and cover with water. Let stand at room temperature for at least 8 hours or overnight.
Drain and thoroughly rinse the beans. Place them in a large stock pot, add the stock and bring to a boil over high heat.
Reduce the heat to low and cook for about 1 hour, or until beans are soft.
Melt the butter in a large skillet over medium heat, add the onions and garlic and sautee for 5 minutes, until light brown. Add the tomatoes, bacon, and marjoram, and saute for 3 to 5 minutes more until the tomatoes begin to dissolve.
Add the tomato mixture to the beans in the stock pot. Simmer the soup for about 10 minutes, until the tomatoes are soft. Season with salt and pepper to taste.
Just before serving, stir in the parsley.
It is from the City Tavern in Philadelphia. If you are ever in Old City Philadelphia, you must visit. I did make a couple noteable changes to the recipe….I doubled the amount of slab bacon and added some liquid smoke
(From The City Tavern Cookbook; Recipes from the Birthplace of American Cuisine by Walter Staib
1 tbs vegetable oil
1 lb beef chuck, trimmed and cut into 1/2 inch pieces
2 cloves garlic, finely chopped
2 large yellow onions, finely chopped
1 small celery root, diced
2 large carrots, peeled and diced
2 bay leaves
1 cup sliced button mushrooms
3/4 cup pearl barley
1/4 tsp dried thyme
2 tbsp chopped fresh parsley
salt and freshly ground pepper
In a large pot, heat the oil over medium heat, then add beef and cook until browned on all sides, about 15 minutes
Add the garlic and cook for 1-2 minutes until slightly golden. Add the onions and cook for 3-5 minutes, until translucent. Add the celery root and carrots and cook until slightly soft, about 10 minutes.
Pour in two quarts of water (or beef stock), add the bay leaves, and simmer over low heat for about 1 hour, or until the meat is tender.
Stir in the mushrooms, barley and thyme, and cook until the barley is tender, about 15-20 minutes.
Just before serving add the parsley and season with salt and pepper to taste.
Serve in a tureen or divide among individual soup bowls.