YANKEE BEAN SOUP
This recipe was sent to us by Anna Miller in Rensselaer Falls, New York, a small Amish settlement in the far, far north part of New York near where Quebec and the Empire State meet. Hopefully someday I will make it there. Anna took the time for us to write out this recipe in her own hand, so you just get the idea that this recipe has been passed down and perfect. So if you want a hearty, delicious bean soup to help you battle a cold winter’s night, this is probably perfect.
By the way, the term Yankee is sometimes used by the Amish to refer to non-Amish. English is the most common term Amish use for non-Amish, but in some settlements – like Geauga County, Ohio – Yankee hangs on. Not sure why. Anyway, enjoy this bean soup!
Serves: 2 quarts
- 1¼ cup dried navy beans
- 5 cups water
- 1 teaspoon molasses
- ½ cup salt pork, cut into ¼ inch cubes
- ⅓ cup finely chopped celery leaves
- ½ teaspoon salt
- 3 slices of bacon, cut into ¼-1/2 inch pieces
- ¼ cup chopped onion
- ½ 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 ½ 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.