Bean Soup


  • 1 lb. Great Northern Beans
  • baking soda (pinch)
  • 1 lg. carrot
  • 2 stalks celery
  • 1 lg. potato
  • 1/2 cup oil
  • 1 ham bone


Soak the beans in water with a pinch of baking soda for at least 2 hours. Rinse beans. Add carrot, celery, and potato to the beans with salt, pepper and onion. Salt to taste. Cover beans with water and cook until tender. Take out carrot, potato and celery; mash and return to kettle. Add 1/2 cup oil to the soup. Continue cooking 1/2-1 hour. If ham bone is used, add to the beans with the vegetables and omit the oil

By Robin from Washington, IA


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  • 1 lb. dried great northern beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, chopped
  • 1/4 cup chopped fresh parsley
  • 1 cup mashed potatoes or 1/3 cup instant potato flakes
  • salt & pepper to taste
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  • Parsley or chives for garnish


Place beans and enough water to cover in a saucepan; bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans. In a large kettle, place beans, ham bone or hocks and 3 qts. water. Bring to boil. Reduce heat; cover and simmer for 2 hours. Skim fat if necessary. Add onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer. Remove meat and bones from the soup. Remove meat from the bones; dice and return to kettle. Heat through. Garnish with parsley or chives. 8-10 servings.

By Robin from Washington, IA

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