Yankee Bean Soup
Ingredients
- 1 lb. navy or pea beans ⓘ
- 2 1/2 qt. water ⓘ
- 1 ham bone (leave meat on bone) ⓘ
- 1 large onion, sliced ⓘ
- 1/2 c. chopped celery leaves ⓘ
- 1/2 tsp. dry mustard ⓘ
- 3 Tbsp. butter or margarine ⓘ
- 1 small onion, finely chopped ⓘ
- 2 medium carrots, finely diced
- 3/4 c. canned tomatoes and liquid ⓘ
- 2 to 3 tsp. salt ⓘ
Instructions
- Pick over beans; wash thoroughly.
- Place in large kettle; add water.
- Cover.
- Bring to a boil; simmer 10 minutes.
- Remove from heat.
- Let stand, covered, 1 hour.
- Add ham bone, sliced onion, celery leaves and mustard.
- Cover.
- Simmer 1 1/2 to 2 hours or until beans are soft but unbroken.
- Melt butter in skillet; add chopped onion and carrots, cook 6 to 7 minutes, until beginning to brown, stirring constantly.
- Add with tomatoes, salt and pepper to beans.
- Cover.
- Simmer 20 to 25 minutes or until beans are partly broken and have slightly thickened the soup.
- Remove ham bone.
- Cut meat from bone and add to soup.
- Makes 6 to 8 servings.
Nutrition & Diet Analysis (per serving)
526
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).