Recipe of the Month

By Dorothy Zehnder

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Ingredients and Instructions:

1 pound and 6 ounces Michigan Navy Beans (rinse with cold water)
3 chicken bouillon cubes, dissolved in 1 tablespoon water
1 gallon cold water
1/3 cup chopped onion (3 ounces)
½ cup chopped celery (2 ounces)
½ cup chopped carrots (2 ounces)
1 clove fresh garlic, minced
2 tsp. salt (mix into garlic)
2 tsp. Bavarian Inn All-Purpose Seasoning
¼ tsp. black pepper
1½ pound pork hocks
½ cup cut-up smoked ham pieces (2 ounces)
1 small bay leaf
Rinse navy beans with cold water.  Combine all ingredients in soup kettle and bring to a boil.  Cover and simmer slowly till beans are very soft – about 2½ -3 hours.  Remove bay leaf and bones from kettle.  Remove skins from pork hocks.  Cut up meat into very small pieces (about ¼ inch).  If not needed, discard skins.  Return meat (and skins if desired) to soup kettle. Stir with spoon, mashing about 10% of the beans.  This process thickens the soup and gives it body.  Makes about 15 cups of bean soup. 


***Note from Dorothy – This is one of our signature soups at Bavarian Inn.  We love it because we use only Michigan navy beans.  The soup is nice and hearty too.  Perfect during the winter, or anytime of year!


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Bavarian Inn Restaurant
713 S. Main Street
Frankenmuth, MI 48734

Bavarian Inn of Frankenmuth © 2017

Bavarian Inn Lodge
One Covered Bridge Lane
Frankenmuth, MI 48734