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West Virginia Bean Soup Recipe

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This recipe for West Virginia Bean Soup, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Barnes
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs.dried navy beans,
1 lb. dried butter beans,
1 lb. dried pinto beans.
4 qts. water,
1 meaty ham bone,
3 med. onions, chopped.
1 tsp. salt,
1/2 tsp. pepper,
2 bay leaves
.4 cans fat free chicken broth

Directions:
Directions:
Wash and pick over beans. Add water to cover and soak overnight.Wash beans and drain in collander. In a large pot add the beans, ham bone and chicken broth. Add remaining ingredients and simmer for about 3-1/2 hours. Remove ham bone. Mash beans slightly with a potato masher. Cut meat off ham bone and add to soup.

Personal Notes:
Personal Notes:
This is excellent frozen Good up to 3-4 months. This soup is very thick. When preparing frozen soup thaw slightly at room temp. add 2 cups chicken broth for each quart of soup mix. Heat.
Excellent with corn bread.

 

 

 

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