 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
|
I learned to make this soup when we lived in Pennsylvania near several Amish families. Itâs a great way to use up ham and mashed potatoes. It freezes well, too. âAmanda Reed, Milford, Delaware Ingredients:
1 pound dried navy beans |
2 medium onions, chopped |
2 teaspoons canola oil |
2 celery ribs, chopped |
10 cups water |
4 cups cubed fully cooked ham |
1 cup mashed potatoes (without added milk and butter) |
1/2 cup shredded carrot |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
2 bay leaves |
1 meaty ham bone or 2 smoked ham hocks |
1/4 cup minced fresh parsley |
Directions:
1. Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
3. Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley. Yield: 15 servings (3-3/4 quarts).
|
|