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Barb's Bean Soup Recipe

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This recipe for Barb's Bean Soup is from The Knapp 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:  
-Ham bone (I usually use the bone from a spiral sliced ham. You can also freeze just the bone for later use)
1 large bag of Navy Beans
2 large onions, chopped finely
2 medium carrots, finely grated
10- 12 cloves of garlic - less or more : to taste, crushed
1 or 2 (to taste) regular size can(s) of chopped tomatoes
1-2 tablespoons of brown sugar (if needed for a little sweetness-- )
Directions:
Directions:
1. Put ham bone, onions, garlic and grated carrot in a large stock pot.
Cover with water and bring to a boil.

2. Turn down the heat to a gentle simmer and cook 2-4 hours stirring occasionally during the first 1 1/2 hours.

3. Cook until the beans break down and the soup thickens. As the soup thickens, turn down the heat so that the soup is cooking slowly. Check often to be sure the soup isn't sticking to the bottom of the pot. If it starts to stick, stir more frequently. If it gets too thick too fast, you can add a little water and turn the heat down a bit.
If you burn it on the bottom, pour off the good portion of the soup to a new pot or a clean bowl (if you need to clean the cooking pot and return the soup to it).

4. Add the tomatoes (juice and all) about 20 minutes to 1/2 hour before serving.
Taste and adjust seasoning. You can add a little brown sugar, if needed, for a touch of sweet.
Personal Notes:
Personal Notes:
This soup freezes well!

 

 

 

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