AMISH BEAN SOUP
Servings: 6 -8 servings
INGREDIENTS
• 1 pound Navy Beans
• 2 quarts water
• 1 teaspoon salt
• Pinch of baking soda
• 1/2 cup shredded carrot
• 1 cup chopped celery
• 2 medium onions chopped
• 2 bay leaves
• 1 + 1/2 pound ham meat
• Ham Bone
• Leftover ham drippings
• 1 cup mashed boiled potatoes
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme optional
• 2 Tablespoons Worcestershire sauce
• 1/4 chopped parsley
INSTRUCTIONS
• IN a large soup kettle, combine the beans, water, salt and baking soda. Bring to a boil, cover, and simmer for 5 minutes.
• Remove from the heat, skim off any foam, re-cover and let stand for 2 hours.
• (The beans can also be soaked overnight if you prefer)
• Add the remaining ingredients except parsley and simmer, covered for about 1 1/2 to 2 hours.
• Watch beans, for the cooking time will vary and the beans should not get mushy.
• Remove the ham bone and dice any overly large pieces of ham and return to the soup.
• Discard the bay leaves.
• Add the parsley just before serving.
• This soup freezes well too.
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