Here’s a standby. I got the recipe from a wonderful neighbor in seminary. When she made it for her family, she always made enough to give a pot of it to another seminary family (we were all on tight budgets!). I always think of her when I make it, and that’s never less than once a month.
Amy’s Ham & Bean Soup
1 lb Great Northern beans, soaked overnight or softened using the quick method (boil for 2 minutes, let sit, covered, for at least 2 hours)
6 c water
4 peppercorns
2 tsp salt
1 bay leaf
1 TB parsley
3 cloves garlic, minced
1-1 1/2 lbs ham, cubed (great for leftovers or ham bone)
Add ingredients and bring to a boil. Simmer for 1 1/2 hours. Add:
2 c water
3 carrots, sliced
1 onion, chopped
4 potatoes, peeled & cubed
Bring to a boil. Simmer for at least one half hour. I like to cook it until the beans are exploding.
Serve with corn bread. This makes enough for my 6-egg omelet family to have plenty plus leftovers.
