Prep 30 mins
Cook 2 hrs
This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.
- 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
- 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.