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Senate Bean Soup
Book Information
The Professional Chef (8th Edition)
Page: 438
Ingredients
Bay Leaf
Carrot
Celery
Chicken Stock (page 351)
Dried Navy Beans
Garlic
Ham Hock
Onion
Parsley Stem
Peppercorns
Tabasco Sauce
Thyme
Vegetable Oil
Tags
Soups