Northern Bean Soup

Description

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• 8 cups water
• 1 pound dried Great Northern or lima beans (2 cups)
• ½ can (15.5 ounce) can tomato sauce
• 2 cups chopped ham
• 1 large onion, chopped (about 1 cup)
• 1 tablespoon instant beef bouillon
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 clove garlic, crushed
• 2 cups mashed potatoes
• 2 medium carrots, cut into ½ inch pieces
• 2 medium celery stalks cut into ½ inch pieces (1 cup)
• non-fat milk (optional)

Procedures

1. Heat water and beans to boiling in large pot; boil 2 minutes.
2. Remove from heat, cover and let stand 1 hour.
3. Add tomato sauce, ham, onion, bouillon, salt, pepper, and garlic to beans.
4. Heat to boiling, reduce heat.
5. Cover and simmer until beans are tender, about 2 hours. (do not boil or beans will burst.) skim fat if necessary.
6. Stir potatoes, carrots, and celery into soup.
7. Heat to boiling, reduce heat.
8. Cover and simmer until vegetables are tender, about 45 minutes.
9. Stir in 1 to 2 cups milk or water for thinner consistency.