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This Amish Bean Soup is an old fashioned soup recipe that is budget friendly and great to make with leftover ham.

Amish Bean Soup

4 from 1 vote
Prep Time 2 hrs
Cook Time 2 hrs
Total Time 4 hrs
Course Main
Servings 6 -8 servings

Ingredients
  

  • 1 pound Navy Beans
  • 2 quarts water
  • 1 teaspoon salt
  • Pinch of baking soda
  • 1/2 cup shredded carrot
  • 1 cup chopped celery
  • 2 medium onions chopped
  • 2 bay leaves
  • 1 + 1/2 pound ham meat
  • Ham Bone
  • Leftover ham drippings
  • 1 cup mashed boiled potatoes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme optional
  • 2 Tablespoons Worcestershire sauce
  • 1/4 chopped parsley

Instructions
 

  • IN a large soup kettle, combine the beans, water, salt and baking soda. Bring to a boil, cover, and simmer for 5 minutes.
  • Remove from the heat, skim off any foam, re-cover and let stand for 2 hours.
  • (The beans can also be soaked overnight if you prefer)
  • Add the remaining ingredients except parsley and simmer, covered for about 1 1/2 to 2 hours.
  • Watch beans, for the cooking time will vary and the beans should not get mushy.
  • Remove the ham bone and dice any overly large pieces of ham and return to the soup.
  • Discard the bay leaves.
  • Add the parsley just before serving.
  • This soup freezes well too.