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Ham and Bean Soup Recipe

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This recipe for Ham and Bean Soup, by , is from Our Favorite Recipes From Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo McAuliffe


1 lb. dry Navy or Northern beans
1 large potato peeled and cubed
8 c. water
1/2 tsp. salt
1 ham hock
1 c. chopped carrots
1 stalk celery, chopped
1 c. chopped onion
1 tsp. minced garlic
2 bay leaves
2 c. chopped ham
1/2 tsp. white pepper

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring water to a boil. Add the salt and the beans and remove from heat. Let the beans stand for 60 minutes. After 60 minutes of soaking , return the pot to high heat and place the ham bone , carrots, celery, onion, garlic, bay leaves and potato in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with white pepper to taste.




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