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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Michigan Bean Soup Recipe

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This recipe for Michigan Bean Soup is from The Guernsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. dried navy beans
1 T. salt
Ham bone, hocks or small piece (yielding up to 1 c. meat - turkey ham may be used)
1 large onion, chopped
2 to 3 ribs celery, diced
1 c. carrots, diced
1 clove garlic, chopped
Juice of 1 lemon
1 large can stewed tomatoes
1 tsp. chili powder or 2 tsp.. cloves (optional)

*A faster way to soften beans is to bring water to a boil; add beans and gently boil for 20 minutes . Turn off heat; cover. Let set for 1 hour.
Directions:
Directions:
Wash beans thoroughly. Place in large kettle; cover with water. Soak over night.* In.. the morning, drain; add 2 quarts water and meat (bone, etc.). Bring to boil, then let simmer 1 to 1 1/2 hours. Add rest of ingredients. Simmer for another 20 to 25 minutes. Serve hot, garnished with chopped chives or parsley. May be made ahead and reheated.
the V
Cass City area is the location of not only the Village Bach Festival but the farms that grow and harvest the majority of navy and soybeans consumed in the United States. It seems only proper to share our bean soup recipe, as we enjoy it often!

 

 

 

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