Ham & Bean Soup With Rivels

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1 large onion, chopped
• 2 -3 stalks celery, chopped
• 2 tablespoons margarine
• 2 ham hocks, if desired (this adds more flavor)
• 2 (32 ounce) cans great northern beans
• 1 cup all-purpose flour
• 1 raw egg
• 1 pinch salt

Recipe

• 1 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.
• 2 cook until ham hock is tender and celery is cooked down.
• 3 remove ham from bones, discard fat and return ham to pot.
• 4 add both cans of great northern beans.
• 5 bring to a boil.
• 6 turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
• 7 combine the flour, raw egg and salt in a small bowl.
• 8 stir together till crumbly with a fork.
• 9 may have to use your fingers.
• 10 take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
• 11 dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
• 12 if you want more rivels, repeat the steps for making them.
• 13 lower heat to simmer, uncovered about 7 to 10 minutes.
• 14 stir occasionally to prevent sticking.
• 15 cover and cook 5 minutes more.