Bean Soup

Name: Bean Soup
Yield: Makes 10 servings
Ingredients: ⅛ tsp. pepper; 1 c. chopped celery and leaves; ½ c. chopped onion; 1 ham bone or 1½ lb. ham butt; 1 tsp. salt; ¾ c. diced peeled potatoes; 4 c. canned tomatoes; 1½ qts. water; 2 c. dried beans

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

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

Ingredients

2 c. dried beans
1½ qts. water
1 ham bone or</

Soup
Gluten-free

Method

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.