Amish Yankee Bean Soup
This delicious bean soup is bursting with a bacon and bean flavor with the sweet touch of molasses. A definite keeper of a soup recipe!
Ingredients
- 1¼ cups 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 ¼-½ inch pieces·
- ¼ cup chopped onion
- ½ cup cooked carrots, diced·
- 2 cups milk
- 1 tablespoon olive oil
- Salt to taste
Instructions
- 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 beans with be in the finished soup.
- Add the molasses, salt pork, celery leaves, and ½ teaspoonsalt.
- Cover the pot and simmer 2 hours or until the beans aretender.
- 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. Addmore salt to taste. Cover and simmer the soup 10 minutes longer.
- The soup is then ready to serve or can be cooked longer todesired consistency.
Tried this recipe?Let us know how it was!