Amish Bean Soup Recipe

• 1 lb navy beans
• 3 quart water
• 1 tsp salt
• 1 pch baking soda
• 1/2 c. shredded carrot
• 1 c. minced celery
• 2 med onions, minced
• 2 x bay leaves
• 1 1/2 lb ham meat Ham bones Leftover ham drippings
• 1 c. mashed boiled potato
• 1/2 tsp black pepper
• 1/2 tsp dry thyme, optional
• 2 Tbsp. Worcestershire sauce
• 1/4 c. minced fresh parsley

1. In a large soup kettle, combine the beans, water, salt and baking soda.
2. Bring to a boil, cover, and simmer for 5 min.
3. Remove from the heat, skim off foam, re-cover, and let stand for 2 hour.
4. (The beans can also be soaked overnight if you prefer.)
5. Add in the remaining ingredients except the parsley and simmer, covered, for about 1 1/2 to 2 hrs.
6. Watch beans, for the cooking time will vary and the beans shouldn't get mushy.
7. Remove the ham bone and dice any overly large pcs of meat and return to the soup.
8. Add in the parsley just before serving.
9. This soup freezes very well.
10. NOTE: In every Amish and Mennonite restaurant, you will find bean soup on the menu, though in their homes it is eaten mostly in the winter.
11. At some tables, a cruet of vinegar is passed to sprinkle on the soup.
12. Cornbread is the perfect accompaniment.
13. Servings 6

navy beans, water, salt, baking soda, carrot, celery, onions, bay leaves, ham meat ham, potato, black pepper, thyme, worcestershire sauce, fresh parsley

Taken from cookeatshare.com/recipes/amish-bean-soup-64835 (may not work)