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Amish Bean Soup
| Ingredients | |||
| 2 | cup | navy beans, dried | |
| 2 1/2 | qt | water | |
| 1 | each | ham bone (1 1/2 lbs) | |
| 1 | each | garlic, clove, minced | |
| 1 | each | bay leaf | |
| 1 | cup | potatoes, cubed | |
| 1 | cup | celery, thinly sliced | |
| 1 | cup | onion, finely chopped | |
| 1 | cup | carrots, cubed | |
| 1 | salt and pepper, to taste | ||
Directions: | |||
| Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf. | |||
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