"If the Amish
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Ham and Bean Soup
| Heat the
milk in a heavy 4-quart saucepan. Stir in the beans, including the
liquid from the can, the ham, celery, pepper, and parsley. Simmer at
least 30 minutes. Serve with homemade or French bread and butter.
Note: Canned beans make a better soup because they stay
firm. Dried beans may break apart after soaking. Be sure to include the
liquid from the canned beans when preparing this dish. It will help to
thicken the soup as it cooks.
2 c. canned Great Northern beans with liquid
1 c. chopped baked country cured ham
1/4 c. chopped celery
1/2 t. coarsely ground black pepper
1 T. chopped parsley
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The recipe above appears in:
|Betty Groff's newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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