Great on a cold winter day with corn cakes! Note you can do this in a slow cooker if you put the soup ingredients in a slow cooker for about 8 hours. After 2 hours of cooking add vegetables and 3 c. water and cook on low for remaining 6 hours.
prep time20 Min
cook time2 Hr
dried pinto beans
1 1/2 lb
cubed cooked ham
dried whole thyme
dried parsley flakes or 2 tbsp. fresh chopped parsley
potatoes, peeled and quartered
carrots, scraped and cut into 1/2 slices
onion, finely chopped
How To Make
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain.
Combine beans, 6 cups water, and next 9 ingredients in a large Dutch oven; bring to a boil. Cover and reduce heat , simmer 1 1/2 hours.
Add 3 cups water and vegetables to soup. Cover and simmer about 30 minutes or until the vegetables are tender. Yield about 2 gallon.
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