 |
Prep Time: 30 Minutes Cook Time: 2880 Minutes |
Ready In: 2910 Minutes Servings: 4 |
|
My mother found this recipe in the 1999 edition of The Best of Country Cooking. I could not get enough of this soup! It goes great with corn bread. From the book: We also call this 2-day Bean Chowder, since it can be started in the afternoon, chilled overnight, and finished off the next day-if you can wait to taste it! Ingredients:
1 lb dried great northern beans |
2 cups chopped onions |
1 cup sliced celery |
2 minced garlic cloves |
3 tablespoons butter or 3 tablespoons margarine |
1 meaty ham bone |
2 cups water |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can stewed tomatoes |
2 bay leaves |
2 whole cloves |
1/2 teaspoon pepper |
2 cups milk |
2 cups shredded cheddar cheese |
Directions:
1. Place beans in a Dutch oven or soup kettle.
2. Add water to cover by 2 inches.
3. Bring to a boil; boil for 2 minutes.
4. Remove from heat; cover and let stand for 1 hour.
5. Drain beans and discard liquid.
6. In same kettle, saute onion, celery, and garlic in butter until tender.
7. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil.
8. Reduce heat; cover and simmer for 2 hours.
9. Remove ham bone; bay leaves, and cloves.
10. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
11. Chill for 8 hours, or overnight.
12. Skim fat from soup.
13. Stir in milk; cook on low until heated through.
14. Just before serving, stir in cheese.
15. ENJOY!
|
|