Soup Recipes » Bean Soup » Amish Bean Soup

Amish Bean Soup

Prepared navy beans are combined in stockpot with water, ham bone, garlic, and bay leaf. Mixture is simmered 2 hours to blend flavors and soften beans. Cubed potatoes, thinly sliced celery, finely chopped onion, cubed carrot, coarse salt, and fresh ground pepper are stirred in and soup is simmered until vegetables are tender. Ham is removed from ham bone, and returned to soup. Bay leaf is removed and soup is served hot.

Ingredients -

1 pound (2 cups) Navy Beans, dried
2-1/2 quarts Water
1 (1-1/2 pounds) meaty Ham Bone
1 Garlic Clove, minced
1 small Bay Leaf
1 cup cubed Potatoes
1 cup Celery, thinly sliced
1 cup Onion, finely chopped
1 cup Carrots, cubed
Salt and Pepper to taste

Preparation:

1. Bring a pot of water to a boil.

2. Add the beans and allow to boil for 3 minutes.

3. Remove the pot from the heat and let stand for 1 hour.

4. Add the ham bone, garlic and bay leaf to the pot of beans.

5. Place back on the heat and simmer the mixture for 2 hours or until the mixture is tender.

6. Add the potatoes, celery, onion and carrots.

7. Season with salt and pepper, to taste.

8. Simmer for an additional hour.

9. Remove the bone from the pot.

10. Cut off the meat from the bone and chop into small pieces.

11. Add the meat back to the pot.

12. Bring the soup to a boil again then remove the bay leaf.

13. Serve.

Soup Making Tips -
Leftover Onion

	Leftover sliced or diced onion can be stored in an airtight container or plastic bag in the refrigerator for two to five days. Cooked onions should be stored in glass or plastic containers, but never in metal as it will discolor the onions. When using only a portion of the onion, slice it from the top end and leave the root end intact. Leave as much as the skin on as possible to protect the onion and extend its life.

Soup Making Tips -
Scraps of Onion

	Save the skins and scraps of onions in a plastic bag in the freezer along with other vegetable and fruit scraps to make a delicious soup. Simmer the scraps in liquid for two to three hours, then pass the stock through a fine strainer or a large piece of cheesecloth to separate and remove the scraps. Saute fresh onions and other vegetables to add to the stock for a tasty, hearty vegetable soup.

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