Updated: Amish Yankee Bean Soup
Prep time
Cook time
Total time
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
  1. Rinse the beans well and remove any foreign debris.
  2. Place the beans in 4 or 5 quart saucepan or Dutch oven.
  3. Add the water and bring it to a boil.
  4. Remove the pot from heat and let it stand covered for 2 to 24 hours.
  5. (The longer the beans soak, the softer the finished beans and the thicker the broth.)
  6. Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
  7. Cover the pot and simmer 2 hours or until the beans are tender.
  8. Shake the pan or stir occasionally to prevent sticking.
  9. Cook the bacon and onion in a small skillet until the bacon is lightly browned.
  10. Mash the beans slightly.
  11. Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
  12. The soup is then ready to serve or can be cooked longer to desired consistency.
Recipe by Amish 365 at https://www.amish365.com/yankee-bean-soup/