Yield: 6 Quarts
- 1 16 oz. bag dried beans (Navy or Great Northern)
- 2 or 3 celery stalks
- 1 large onion
- 1 small can tomato paste
- salt and pepper
Notes: I usually make this with whats left of a ham. When I'm cutting up the ham, I save all the fatty bits and skin for the soup. While the ham bone is cooking, go through the scraps and sort into what's good for the soup and what's good for the dog/trash. Set the good stuff aside and add it to the soup with the meat off the ham bone.
Preparation: Cut up celery and onion. Cut the potatoes into cubes, cover with water and set aside.
- Simmer the ham bone in a large pot for 30 - 45 minutes.
- Remove the ham bone and set aside to cool. Check the pot with a slotted spoon for any ham bits that may have come off in the liquid and set them aside. Or you can pour the liquid through a colander.
- Add the celery, onion and tomato paste to the pot.
- Add the dry beans. I pour small quantities of beans in a bowl to check for foreign objects first before putting them in the soup.
- Remove meat from the bone, cut up, and add to the soup. Add any other ham you have.
- Add salt and pepper to taste.
- Simmer at medium-low heat, stirring occasionally, for about 45 minute to an hour , checking the beans for softness after about 40 minutes.
- When the beans are done or almost done, add the potatoes.
- Cook at medium heat for 10 minutes or so. Check to see if the potatoes are done.
Source: Evelyn Kelly
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