Bacon and bean soup #2

8 servings

Ingredients

Quantity Ingredient
1 cup Dry pinto or other beans
1 quart Water; or more, hot
1 Ham bone: or
¼ pounds Salt pork; diced or
¼ pounds Back bacon; cubed
½ teaspoon Salt; or to taste
2 Ribs celery, chopped
1 medium Carrot; chopped
1 medium Onion, chopped
⅓ cup Turnip; diced
2 Bay leaves
½ teaspoon Thyme
½ teaspoon Pepper
¼ teaspoon Sage; [optional]
½ teaspoon Louisiana hot sauce; or
1 teaspoon Prepared mustard; [opt'l]
1 tablespoon Parsley; chopped

Directions

Wash and pick over the beans, removing stones, loose skins and shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time.

When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Do not add cold water as the beans will turn dark. If you cook without a lid the beans will also turn a dark color. Do not salt until the beans are cooked.

Remove the hambone from the pot, pick the meat from it and return the meat to the pot. Add the other ingredients except the parsley to the pot. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Remove the bay leaves and ladle into warm soup tureen or soup bowls. Garnish with fresh minced parsley. This soup tastes even better if it is rested and re-heated the second day.

My variation of a classic recipe- Jim Weller.

Submitted By JIM WELLER On 11-24-95

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