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Harvest Bean Soup
1/2 lb Great northern beans
4 oz Ham or sausage, cooked
1 Potato, unpeeled, chopped
1 t Salt
1/4 t Sage, crushed
2 c Milk
3 1/2 c Water
2 Carrots, chopped
1/2 c Onion, chopped
1/2 t Oregano, crushed
1/4 t Pepper
Rinse beans. In a Dutch oven combine beans and enough water to cover. Bring to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour, or cover beans with water and soak over- night.
Drain off the water. Rinse and return the beans to the Dutch oven. Stir in the 3 1/2 cups water, the bite-size pieces of ham or sausage, chopped carrots, potato, onion, salt, oregano, sage and pepper. Bring to boiling. Reduce heat. Cover and simmer for 2 to 2 1/2 hours or until beans are tender, adding more water, if necessary.
Stir the milk into the bean soup. Cook the soup until heated through, stirring occasionally. Season to taste with salt and pepper.
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