YANKEE BEAN SOUP
This is a recipe that came to me from an Amish settlement in upstate New York and, wow, this is a heck of a delicious, hearty soup to try on a cold winter’s night like tonight. Thanks to recipe tester, Jennie, for this photo. You’ll have to wait until Amish Cooks Across America comes out to learn more about the story behind the soup. Doesn’t this soup look yummy?
1 1/4 cup dried navy beans
5 cups water
1 teaspoon molasses
1/2 cup salt pork, cut into 1/4 inch cubes
1/3 cup finely chopped celery leaves
1/2 teaspoon salt
3 slices of bacon, cut into 1/4-1/2 inch pieces
1/4 cup chopped onion
1/2 cup cooked carrots, diced
2 cups milk
Salt to taste
Rinse the beans well and remove any foreign debris. Place the beans in 4 or 5 quart saucepan or Dutch oven. Add the water and bring it to a boil. Remove the pot from heat and let it stand covered for 2 to 24 hours. (The longer the beans soak, the softer the finished beans and the thicker the broth.)
Add the molasses, salt pork, celery leaves, and 1/2 teaspoon salt. Cover the pot and simmer 2 hours or until the beans are tender. Shake the pan or stir occasionally to prevent sticking.
Cook the bacon and onion in a small skillet until the bacon is lightly browned. Mash the beans slightly. Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer. The soup is then ready to serve or can be cooked longer to desired consistency.
Yield: about 2 quarts of soup