Grandma Dorton was a wonderful cook. She kept things simple, and yet, they were always the most fabulous meals. This was one of my favorites... Ham & Bean Soup
1 lb. dried navy beans -OR- dried great northern beans
16 oz. ham –OR– turkey ham, cubed
1/4 of a medium onion, minced fine
2 c. baby carrots, sliced (like about 2 handfuls, or 3 regular carrots)
1 or 2 stalks celery, sliced
8 to 10 c. water
2 chicken bouillon cubes
1 beef bouillon cube
1 t. marjoram
1/2 t. garlic powder
2 T. brown sugar
- Be sure to soak dried beans in water over night. If you skip this step, it will take your soup A LOT longer to cook.*
- Drain water off of soaked beans. Pick out any "ugly" or discolored beans and toss them in the garbage.
- In large stockpot, combine all ingredients, except for brown sugar.
- Bring to a boil, then simmer for 1 1/2 hours, stirring occasionally, until beans are tender. Add brown sugar, and stir very well. (If you were to add the brown sugar too soon, it could cause beans to burn on bottom of pot.)
- Serve with Simple Soda Bread.
* NOTE: Dried beans quick-fix:
If you didn't soak your beans overnight, please follow these instructions, and you will still be able to use them: Put beans in large stockpot, cover with water, bring to a complete rolling boil for 10 minutes, then cover and allow to sit for one whole hour.
1 comment:
Yes, you can put diced potatoes in this soup, if you'd like to. For me, it's starchy enough with all of those beans, so I leave them out.
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