“I found this in Betty Crocker's "soup stew and chili" book and wanted to share this.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat beans and water in 4 quart dutch oven to boil. Continue boiling for 2 minutes uncovered, remove from heat. Let stand for 1 hour.
  2. Add ham bone, heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  3. Stir in salt, red pepper, garlic, bay leaf, carrot, celery and 1/2 cup of onion. Cover and simmer 1 hour.
  4. Remove ham bone and bay leaf. If desired place cooked beans in a blender and blend to uniform consistency. Trim ham from the bone then stir into soup.
  5. Serve with red onion, lemon and eggs if desired.

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