Ham Bean Soup
From Alfreda Sauer and Christine Bartholomew
Ingredients
- 1 onion chopped
- 1 pound pinto beans sorted and washed
- 1 meaty ham bone
- extra chunks of ham
- 5 cups water enough to mostly cover bone
- 3 cups milk whole or 2%
Seasonings
- 3 stalks celery with leaves chopped
- ΒΌ teaspoon black pepper
- 1 Tablespoon summer savory or combine with winter savory
- 1 Tablespoon dried parsley flakes
Instructions
- Place all ingredients except milk and seasonings in soup pot. Bring all to gentle boil and simmer for about 1 hour. Turn off heat and let sit overnight.
- The next day, return pot to heat. Add most of the chopped celery (not leaves). Simmer for 2 hours.
- Remove bone and gristle, flake ham, mash beans well with potato masher.
- Add milk and remaining seasonings, including celery leaves.
- Simmer slowly on Low heat for 30-60 minutes, stirring often.
Notes
Best served hot with warm bread, sourdough muffins, or Tough Cakes.