southern railway bean soup (sallye)
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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prep time
15 Min
cook time
3 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 pound dried navy beans
- 1 - ham shank
- 2 cans (16 oz each) petite diced tomatoes
- 1 medium white onion
- 3 - ribs celery
- 1 teaspoon marjoram
- 1 medium bay leaf
- 2-4 quarts water
- 2 - chicken bouillon cubes
- 2 medium potatoes
- 1 to 2 pounds venison or pork sausage
- 1 tablespoon salt
- 1 tablespoon ground black pepper
How To Make southern railway bean soup (sallye)
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Step 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.
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Step 2Peel and chop the onion. Chop the celery
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Step 3When boiling, add tomatoes, onions, celery, marjoram, bay leaf and crumbled bouillon cubes into beans. Turn heat to low so liquid will simmer.
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Step 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.
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Step 5Peel and cube potatoes into bite-sized pieces.
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Step 6Skim fat and add crumbled sausage, cubed potatoes, salt and pepper. Cover and simmer another hour.
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Step 7Can be served as a soup or a main dish.
- 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!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Category:
Bean Soups
Ingredient:
Beans/Legumes
Culture:
Southern
Method:
Stove Top
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