bean soup, mark's
So I found the old recipes Mark shared with me from his family recipes, and decided to add them so others could enjoy as well...
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prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound navy, lima, or butter beans, soaked overnight
- 1 1/2 pounds butt end of ham
- 8 cups cold water
- 1 cup celery, diced
- 1/2 cup white onion, chopped
- 2 cups potatoes, cubed
- 1 pound tomatoes, canned
- 1 teaspoon cracked pepper
- salt
How To Make bean soup, mark's
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Step 1Soak beans overnight in enough water to cover. Drain. Add fresh water and cook till beans are tender. Cover ham with cold water, cover, and cook until tender, usually about 2 1/2 hours. Skim fat from broth. Add the drained beans, celery, pepper, onion, and potatoes. Cook until vegetables are tender, about 1/2 hour. Add tomatoes and simmer about 15 minutes. Salt to taste.
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Step 2Notes: There are almost religious views on the selection of beans and the proportions of celery, tomato, and potato in this recipie. I prefer a mix with more tomatoes and cooked longer. Frankly, bean soup is never best on "the first day." It needs to age in the pot in the fridge. Not till the first reheating is (in my opinion) the flavor at its best.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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