Dried Bean Soup

• 1/2 c. dried navy, kidney, lima or marrow beans
• 1 small piece ham, ham bone or 1/8 lb. salt pork
• 4 c. boiling water
• 3 peppercorns
• 1/2 bay leaf
• 3 whole cloves
• 1 diced carrot
• 3 ribs celery with leaves, chopped
• 1/2 sliced onion
• 1/2 c. chopped sorrel (optional)
• 1 clove garlic, minced (optional)
• 1/8 tsp. saffron (optional)
• 1/2 c. freshly cooked, mashed potatoes (optional)

1. Soak beans.
2. Add ham, ham bone or salt pork, boiling water, peppercorns, bay leaf and whole cloves.
3. Cook the soup slowly until the beans are soft, about 2 1/2 to 3 hours.
4. For the last 30 minutes, add carrot, celery with leaves, onion, sorrel, garlic, saffron and potatoes.
5. Remove and mince meat.
6. Put soup in food blender for several seconds.
7. Thin soup, if required with boiling water or milk.

dried navy, ham, boiling water, peppercorns, bay leaf, cloves, carrot, celery, onion, sorrel, clove garlic, saffron, freshly cooked

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403177 (may not work)