SOUTHERN RAILWAY BEAN SOUP (SALLYE)

Southern Railway Bean Soup (sallye)

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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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make SOUTHERN RAILWAY BEAN SOUP (SALLYE)

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.

Printable Recipe Card

About SOUTHERN RAILWAY BEAN SOUP (SALLYE)

Main Ingredient: Beans/Legumes
Regional Style: Southern



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