Bean Soup

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Stir a dash of prepared horse-radish into soup before serving to add zest


  • 2 c. dried beans
  • qts. water
  • 1 ham bone or lb. ham butt
  • ½ c. chopped onion
  • 1 c. chopped celery and leaves
  • 4 c. canned tomatoes
  • ¾ c. diced peeled potatoes
  • 1 tsp. salt
  • tsp. pepper


  • Combine beans and water in large kettle; boil 2 minutes. Remove from heat and let stand 1 hour. Simmer beans without draining until tender, about 2 hours, adding more water if necessary.
  • In the meantime simmer ham in water to cover. Skim fat from broth and add beans. Stir in remaining ingredients; simmer until potatoes are tender, about 20 minutes.