Ham & Bean Soup With Rivels

Recipe by keen5
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
  • Cook until ham hock is tender and celery is cooked down.
  • Remove ham from bones, discard fat and return ham to pot.
  • Add both cans of Great Northern beans.
  • Bring to a boil.
  • Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
  • Combine the flour, raw egg and salt in a small bowl.
  • Stir together till crumbly with a fork.
  • May have to use your fingers.
  • Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
  • Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
  • If you want more rivels, repeat the steps for making them.
  • Lower heat to simmer, uncovered about 7 to 10 minutes.
  • Stir occasionally to prevent sticking.
  • Cover and cook 5 minutes more.
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