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 :)
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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.
