"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ham and Bean Soup Recipe

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This recipe for Ham and Bean Soup, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Volkman
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (20 oz.) bean blend
5 quarts water, divided
1 pound fully cooked ham, cubed
2 smoked or precooked bratwurst links, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon marjoran
1/2 teaspoon hot pepper sauce
2 cans (14 1/2 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies

Directions:
Directions:
Rinse dry beans and place in a Dutch oven with 3 quarts of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat' cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 - 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
"I usually leave out the hot pepper sauce and chilies because of mom. However, it does add a nicer flavor. This recipe is only a guideline for spices and ingredients because I usually make more than double. I never measure the water and I usually soak the beans overnight (if possible) in addition to the cooking portion."

 

 

 

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