Ingredients: |
Ingredients: 2 cups dry white beans, soaked overnight.
1 cup each of celery, carrots and onion, chopped fine and sautéed in margarine in a large soup pot. I chop mine in a food processor.
Add ham bone and extra bits of ham into the pot & fill with water. Rinse the beans and add them.
In a spice container, put a bunch peppercorns, 10 whole allspice and one bay leaf. Put that in the pot, too. Or just throw them in the soup and pick em out later!
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Directions: |
Directions:Simmer till some of the water boils down, about an hour, then take out about two cups full of the soup with lots of beans and put it in the food processor and blend till smooth. This gives the soup a thicker texture. Put that back into the pot and add one large can of tomato juice. This gives it that Campbell’s Bean and Bacon Soup color. If you don't have tomato juice, put canned or frozen (thawed) tomatoes in the food processor. At this point you can take out the spices. Remove the bone and put any meaty bits back into the soup.
Simmer again for an hour or so and season with salt and pepper to taste. |
Personal
Notes: |
Personal
Notes: A soup story from my youth:
I used to stay out late Friday night and try to sleep in Saturday morning. That was hard to do, because my mom was cleaning and my dad was making soup. The smell of that soup bone boiling, wafting into my bedroom would make my stomach turn! When I’d finally make it out of my bedroom…perhaps looking for a dry piece of toast….my dad would say “You get up at lunch …you eat lunch! So I did my best to eat that soup! Love you dad!!
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This recipe for Bean and Ham Soup is from