| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dried northern beans |
| 12 |
c |
Water |
| 1 |
|
Meaty ham bone |
| 1 |
c |
Finely chopped onion |
| 2 |
|
Cloves garlic; minced |
| 1 |
sm |
Bay leaf |
| 1 |
c |
Cooked mashed potatoes |
| 1 |
c |
Thinly sliced celery |
| 1 |
c |
Diced raw carrots |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Cream or evaporated milk |
INSTRUCTIONS
Wash beans. Bring water to boiling point; add beans. Boil for 2 minutes
only; cover; remove from heat; allow to stand for 1 hour. This is equal to
12 to 15 hours soaking in cold water. Add ham bone, onion, garlic, and bay
leaf to beans in soaking water. Bring to boiling point; reduce heat to
simmer. Cover tightly and cook for about 2 hours or until beans are almost
tender. Add potatoes, celery, carrots. Bring to boiling point. And salt and
pepper. Cover and simmer for 1 hour longer. Remove ham bone and cut off the
meat. Dice meat and return it to the soup. Reheat to just boiling, stirring
carefully to avoid breaking beans. Stir heavy cream or undiluted evaporated
milk into soup just before serving. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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