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Amish Bean Soup

SIGH, somehow the thought of a warm, heavy soup in the middle of summer just doesn't do it for me.  But I asked Lovina for a recipe to put on the site this week and this is what she gave me.  In her defense, her garden is bursting with veggies now and this puts some of them to use.  And it is a good soup.  So give it a try!

 

1 pound (2 cups) navy beans, dried
2 1/2 quarts water
1 (1 1/2 pound) meaty ham bone
1 clove garlic, minced
1 small bay leaf
1 cup cubed potatoes
1 cup celery, thinly sliced
1 cup onion, finely chopped
1 cup carrots, cubed
Salt and pepper, to taste

Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.

Add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.

Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.


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