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1 lb. dry Great Northern Beans or Navy Beans
8 cups water
1 – 1 ½ lbs. Cottage ham *, chopped
3 carrots, chopped
1 (8 oz) can tomato sauce
1 large onion, minced
3 stalks celery, chopped
1 ½ teaspoon salt
1 ½ teaspoon pepper
3 potatoes, cubed

Place dry beans in a large pot, rinse well and sort out any brown beans. Cover the beans with 2 inches of water, bring to a boil, turn off the heat, and let stand 1 hour. Drain water off rehydrated beans, add all remaining ingredients, bring to a boil and simmer for 2 to 3 hours with the lid on the pot. If the soup seems too thin near the end remove the lid and simmer a bit longer.

*If you can’t find a Cottage ham regular ham works just fine.

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