Ham-and-bean soup
6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Great Northern Beans |
| 6 | cups | Water |
| 1½ | pounds | Ham, cubed |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Dried whole thyme |
| ½ | teaspoon | Dried parsley flakes |
| 4 | Peppercorns | |
| 3 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| 2 | cups | Water |
| 4 | mediums | Potatoes, peel and quarter |
| 3 | Carrots, scraped & cut into 1/2-inch slices | |
| 1 | medium | Onion, finely chopped |
Directions
Sort & wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain.
Combine beans, 6 cups water, and next 7 ingredients in a large Dutch oven; bring to a boil. Reduce heat, cover, and simmer for 1½ hours. Add 2 cups water and vegetables to soup. Cover and simmer for about 30 minutes or until vegetables are tender. Yield: about 1 gallon.
Posted by Michael Grosz. Courtesy of Fred Peters.
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