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Title: Bean Soup Categories: Soups & ste, To post Yield: 8 Servings 1 lb Navy Beans Ham Pieces 2 sm Onions; chopped 1/2 Carrot; diced 2 Stalks Celery; diced 1 Potato; diced 1 ts Celery Salt 1 ds Garlic Salt 1/2 ts Pepper 2 ts Salt 1/2 ts Celery Seed 1/2 ts Parsley Flakes 1 c Tomato Juice Wash beans. Cover with water and bring to a boil. Add ham, vegetables, and seasonings. When mixture begins to thicken, add tomato juice. Cook until thick and well done, at least 3 hours. Use low heat. Add water, if necessary. Serves 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Fred L. Kellemeyer Posted to MC-Recipe Digest V1 #737 by Bill Spalding |