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Ham Bean Soup

From Alfreda Sauer and Christine Bartholomew
Print Recipe

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.