bean soup, mark's
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So I found the old recipes Mark shared with me from his family recipes, and decided to add them so others could enjoy as well...
yield
6 serving(s)
method
Stove Top
Ingredients For bean soup, mark's
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1 lbnavy, lima, or butter beans, soaked overnight
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1 1/2 lbbutt end of ham
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8 ccold water
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1 ccelery, diced
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1/2 cwhite onion, chopped
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2 cpotatoes, cubed
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1 lbtomatoes, canned
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1 tspcracked pepper
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salt
How To Make bean soup, mark's
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1Soak beans overnight in enough water to cover. Drain. Add fresh water and cook till beans are tender. Cover ham with cold water, cover, and cook until tender, usually about 2 1/2 hours. Skim fat from broth. Add the drained beans, celery, pepper, onion, and potatoes. Cook until vegetables are tender, about 1/2 hour. Add tomatoes and simmer about 15 minutes. Salt to taste.
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2Notes: There are almost religious views on the selection of beans and the proportions of celery, tomato, and potato in this recipie. I prefer a mix with more tomatoes and cooked longer. Frankly, bean soup is never best on "the first day." It needs to age in the pot in the fridge. Not till the first reheating is (in my opinion) the flavor at its best.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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