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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 12 |
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Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it! -Joe Ann Heavrin, Memphis, Tennessee Ingredients:
1 pound dried great northern beans |
2 cups chopped onion |
1 cup sliced celery |
2 garlic cloves, minced |
3 tablespoons butter |
1 meaty ham bone |
2 cups water |
1 can (14-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) stewed tomatoes |
2 bay leaves |
2 whole cloves |
1/2 teaspoon pepper |
2 cups milk |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours.
3. Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight.
4. Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese. Yield: 12-14 servings (3-1/4 quarts).
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