Southern Railway Bean Soup (sallye) Recipe

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SOUTHERN RAILWAY BEAN SOUP (SALLYE)

sallye bates

By
@grandedame

Someone was asking about this recipe the other day. I came across it in an old cook book I have. It is a wonderful old fashioned soup for a simple meal served with a big pan of cornbread.


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Serves:

6-8

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1 lb
dried navy beans
1
ham shank
2 can(s)
(16 oz each) petite diced tomatoes
1 medium
white onion
3
ribs celery
1 tsp
marjoram
1 medium
bay leaf
2-4 qt
water
2
chicken bouillon cubes
2 medium
potatoes
1 to 2 lb
venison or pork sausage
1 Tbsp
salt
1 Tbsp
ground black pepper

Directions Step-By-Step

1
Soak beans overnight (optional) in heavy stockpot.

Drain beans and pour back into stockpot. Add enough water to cover about 4 to 5 inches above beans.

Place pot on medium high heat until boiling.
2
Peel and chop the onion.

Chop the celery
3
When boiling, add tomatoes, onions, celery, marjoram, bay leaf and crumbled bouillon cubes into beans.

Turn heat to low so liquid will simmer.
4
Simmer covered for 2 hours or until beans are tender. Check occasionally and add liquid if necessary.

Remove bay leaf and ham bone. Strip meat from bone and add back to beans.
5
Peel and cube potatoes into bite-sized pieces.
6
Skim fat and add crumbled sausage, cubed potatoes, salt and pepper.

Cover and simmer another hour.
7
Can be served as a soup or a main dish.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southern