On Line Cookbook
Donna's Good Old Bean Soup - Home made bean soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A thick and Tasty Bean Soup

Source:
Tony, ( The Wasper )

Serves/Makes:A pot full

Ingredients
  • 24 oz (672 grm). of white or navy beans
  • 1 3 lb (1.4 kg). ham
  • 1/4 tsp (1 ml) pepper
  • 1/4 tsp (1 ml) parsley flakes
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) garlic salt
Preparation
  • Remove as much fat as possible from the ham.
  • Bake in a 350 degree (175 C.) oven for 3 to 4 hours, or until done.
  • Remove and let cool.
  • Remove ham from the bone, and set aside.
  • Add the baking soda to a large pot of cold water, then add the beans. Let soak for 10 minutes.
  • Strain the beans and rinse with cold tap water.
  • Bring a large pot of water to a boil and add ham, beans, salt, pepper, parsley, beans, and garlic salt.
  • Turn down heat, and simmer for 3 to 4 hours, stirring every half-hour.
  • The longer it simmers, the thicker it gets.
Comments
This recipe is from my wife Donna, who is one great cook.

You can also use Navy beans in place of the white beans. Just about any kind of hard beans will work, but the best is the white beans.

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.