Recipe

7 Bean Ham Soup with Rivels* *Rivels: PA Dutch mini dumplings. 1 1/2 cups 7 Bean Soup 1 Ham Hock 1 Medium onion, diced 2 cups Celery, diced 2 cups Carrots, diced 5 Tbsp. Boyd's Ham Base 1/2 tsp. Black Pepper 3/4 cup Flour 1 Large Egg Soak beans in 4 cups water overnight in the refrigerator. Drain the water. Simmer beans (enough to cover) until tender. Drain and reserve the liquid. Cook 1 ham hock in 2 quarts of water until meat falls from the bone. Dice meat and reserve broth. Combine reserved broth and liquid from beans (add water to make 2 quarts) and cook the vegetable until tender. Beat egg. Place flour in a bowl. Pour egg in the middle. use a fork to draw egg through the flour to form crumbs. Sprinkle crumbs into boiling broth. Cover and simmer 10 minutes. Add the ham & beans and serve. Product information/materials may change. Refer to the package or call for updates.