Bean Soup
This was a recipe my mom always used! She got it from a cookbook published in 1959 called the Farm Journal's Country Cookbook. I make it as written – you can cut down LOTS of time by doing in the Instant Pot. But, I'm old fashioned and I like a pot of soup simmering all day 🙂Makes 10 servings.
Ingredients
- 2 cups dried navy or white beans
- 1 ham bone or 1 1/2 lb ham butt
- 1/2 cup chopped onion
- 1 cup chopped celery and leaves
- 32 oz diced tomatoes
- 3/4 cup diced potatoes
- 1 tsp salt
- 1/4 tsp pepper
Instructions
Prepare Beans
- Wash beans, add 6 cups water and 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.
Soup
- While beans are simmering, simmer ham in water to cover. About 2 hours
- Remove ham bone. Skim fat from broth and add tender beans
- Stir in remaining ingredients and simmer until potatoes are tender, about 20 minutes.