Michigan Bean Soup
- 2 cups dried Michigan navy beans
- 2 quarts cold water
- 1 teaspoon garlic salt
- 1/2 pound lean ham, diced
- 1/2 cup chopped onions
- 1 cup chopped celery
- 1/2 cup shredded carrots
- Freshly ground black pepper to taste
- Wash and sort beans, and soak overnight in cold water to cover. Next morning drain beans. Put beans, ham and garlic salt in stockpot, add 2 to 3 quarts of water. Bring to a boil, cover and simmer 3 hours or until beans are tender.
- While the beans and ham are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes. Drain, add to the beans and ham and continue cooking for 45 minutes more.
- Put soup contents in blender or food processor to slightly puree the soup. You will need to do this in batches. Add salt and freshly ground black pepper to taste.
- Serve hot with cornbread.
Share & Print
0 0 100 0