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
  • Salt
  • Freshly ground black pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with cornbread.


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