Saturday, March 3, 2012

Lent = Soup Suppers (among other things)

That means soup suppers at Wednesday evening church services all across the Lutheran world.   So here is one of my favorite soups.  Recipe compliments of my mom so if you have questions  ask her :)
Bean Pot from

20WestEuclidVintage


Ham Bone Bean  Soup

1 pound (2 1/2 cups)  dry navy beans
1 1/2 pounds meaty ham bone  or 1 1/2 pounds smoked hocks (Use 3 or 4, regardless of weight)
1/2 tsp salt
6 whole black peppercorns
1 bay leaf
1 medium onion, sliced

Wash beans well.  cover with 8 cups cold water.  Bring to boiling and boil gently for 2 minutes.  Remove from heat and cover.  Let stand at least 1 hour.  Do not drain.
Add ham bone (I always use the smoked hocks)and seasonings.  Cover and heat til boiling.  Boil gently til beans are tender, 3 to 3 1/2 hours.  Add onion last half hour. 
(I don't like onions so I never add this.) 
Remove ham bone  and if desired, mash beans slightly.  Cut or pull off bone and return meat to soup.  Season to taste with salt and pepper. 

Serves 6

3 comments:

JAN said...

I made a soup similar to this, but also added carrots and celery. It's really good, even with onions, Kel. ;)

Mom said...

It would be fun to hear if there is an *official* Lutheran Lenten soup or what the majority prefer.

Adriane--an LCMS poll?

Gretchen said...

Down here in the South, I think the "official" Lutheran Lenten soup is Petros (chili, Fritos, sour cream, cheese....)

It's almost too sinful for the season.

Kel, I love your pot.

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