Savory Bean Soup

Everyone’s favorite dish.

1 pound dry Navy or Northern beans

6 cups water

6 cups water

1 1/2 pound meaty ham bone or ham hock

1 large onion

1/2 teaspoon seasoned salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon thyme

1 chicken bouillon cube

(1)  Rinse dry beans. In a covered 4-6 quart Dutch oven, soak beans in the first 6 cups of water overnight. Or you can bring beans and water to boiling. Reduce and simmer for 2 minutes. Remove from heat and cover and let stand for 1 hour.

(2) Drain off water. Add 6 cups of fresh water, the ham bone or hocks. bring to boiling. Reduce heat and simmer for 1 hour.

(3) Remove the ham bone or hocks. When cool enough to handle, cut meat off bones and chop coarsely. Discard bones and return meat to pan.     Add onion, seasoned salt, celery salt, pepper,  garlic powder and thyme.

(4) Return to boiling. Reduce heat and simmer 45 to 60 minutes or until beans are tender.

Approximately 6 main dish servings

Posted in Maud's Garden, Recipes |