Yield: 6 Servings
|2 cups||Dried northern beans|
|1 \N||Meaty ham bone|
|1 cup||Finely chopped onion|
|2 \N||Cloves garlic; minced|
|1 small||Bay leaf|
|1 cup||Cooked mashed potatoes|
|1 cup||Thinly sliced celery|
|1 cup||Diced raw carrots|
|\N \N||Salt and pepper to taste|
|½ cup||Cream or evaporated milk|
Wash beans. Bring water to boiling point; add beans. Boil for 2 minutes only; cover; remove from heat; allow to stand for 1 hour. This is equal to 12 to 15 hours soaking in cold water. Add ham bone, onion, garlic, and bay leaf to beans in soaking water. Bring to boiling point; reduce heat to simmer. Cover tightly and cook for about 2 hours or until beans are almost tender. Add potatoes, celery, carrots. Bring to boiling point. And salt and pepper. Cover and simmer for 1 hour longer. Remove ham bone and cut off the meat. Dice meat and return it to the soup. Reheat to just boiling, stirring carefully to avoid breaking beans. Stir heavy cream or undiluted evaporated milk into soup just before serving. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .