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SOUTHERN RAILWAY BEAN SOUP (SALLYE)
(16 oz each) petite diced tomatoes
1 to 2
venison or pork sausage
ground black pepper
How to Make SOUTHERN RAILWAY BEAN SOUP (SALLYE)
1Soak 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.
2Peel and chop the onion.
Chop the celery
3When boiling, add tomatoes, onions, celery, marjoram, bay leaf and crumbled bouillon cubes into beans.
Turn heat to low so liquid will simmer.
4Simmer 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.
5Peel and cube potatoes into bite-sized pieces.
6Skim fat and add crumbled sausage, cubed potatoes, salt and pepper.
Cover and simmer another hour.
7Can be served as a soup or a main dish.
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About SOUTHERN RAILWAY BEAN SOUP (SALLYE)