HAM AND BEAN SOUP2 cups dry great northern beans 2 1/2 quarts water 2 cups cubed, cooked ham 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 2 teaspoons salt 1/2 teaspoon oregano 1/8 teaspoon pepper 1 (16 oz.) can whole tomatoes, cut up Rinse beans, place in Dutch oven with water. Bring to boil over high heat; boil 2 minutes. Remove from heat; let stand 1 hour. Add remaining ingredients. Simmer, covered, 1 1/2 hours or until beans are done. Makes 12 servings (1 cup each) From: Recipelink.com Adapted from source: Recipe booklet: Harvest Time Cook Book, Pillsbury Classic Cookbooks #4, 1980
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