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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rye bread soup Recipe

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This recipe for Rye bread soup is from The McInnis 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 pound great Northern beans
1 large ham bone ( I get my ham bones from Honey Baked Ham )
1 large onion, chopped
4 carrots, peeled and diced
4 chicken boullion cubes
1 loaf of crusty rye bread

Directions:
Directions:
Place all ingredients except rye bread in your soup pot. Add water and let cook for 3-4 hours on low heat. Cool soup and remove ham from bone. Chop the ham and return to the soup.
To serve break bread into chunks and place in soup bowls. Ladle bean soup into the bowls.

Like all soups this is better the next day.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
3-4 hours
Personal Notes:
Personal Notes:
We first experienced this soup on a bike trip in Boudreaux. It was outside of Souillac at a place called Le Ferme . We were served this soup for our dinner. When I get home I invented my version of this soup. Delicious!

 

 

 

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