"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean Soup Recipe

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This recipe for Bean Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Large pan or crock pot
3-4 c mixed dry beans
Ham hock with some meat on it or diced ham steak
or equivalent diced leftover ham
2-3 large carrots sliced
2-3 stalks celery sliced (shredded celery leaves are also always good in soup)
1 large onion diced
1 to 1 qt home-canned tomatoes (or equivalent from the store)
Salt or salt substitute, other seasonings (e.g. garlic) as desired *

Directions:
Directions:
Wash beans, soak overnight (or 8 hours) in plenty of water (3 cups per one cup of dry beans) OR about 2/1/2 hours before serving time bring beans and water to a rapid boil, boil for 15 minutes, and let stand for an hour. Drain and refill water. Add carrots, celery, onion, and ham or ham hock if desired and preferred seasonings. (*The ham and canned tomatoes will probably add sufficient salt flavor. Even without ham the cooked beans are tasty without adding salt.) Add water again to fill your pan. Bring to a gentle boil and cook for about 1 hours or, if using a crock pot, bring to a boil and simmer for 3 to 3 hours.

Personal Notes:
Personal Notes:
Great source of protein & fiber. We buy mixed dry beans available in quantity from bulk bins at some grocery stores.

 

 

 

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