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Bean and Ham Soup Recipe

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This recipe for Bean and Ham Soup, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Patricia Flaherty (Catterton Monaco)
Added: Monday, August 31, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp Olive Oil.
1 tbsp minced garlic.
1 small onion diced.
16 oz tomato sauce.
1 8 oz can of diced tomatoes.
1 tsp parsley
1/2 tsp Oregano.
2 celery stalk, diced.
2 cups diced ham.
2-4 potatoes cut into inch pieces.
Salt.
Pepper
1 bag small navy beans or Northern beans.
Directions:
Directions:
Soak navy beans overnight in water with a little salt.
Drain in morning and rinse (checking for rocks). Put beans in large cooking pot and fill with water two inches above beans. Saute onion, celery, garlic together in Olive Oil until tender. Pour into cooking pot. Add Parsley, Oregano, Tomato sauce, potatoes, ham, salt and pepper. Stir and bring to boil. Turn heat to a low simmer for several hours, stirring occasionally.
Personal Notes:
Personal Notes:
Bean soup freezes well and always taste better the next day. Serve with a salad and corn bread.

 

 

 

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