Friday, January 8, 2016

Amish Bean Soup Recipe For After Church Meals


The Amish have church every other Sunday. Afterwards, they always have a meal. Most often that meal is soup, ham, peanut butter and home-baked bread.

This soup is a popular one for these meals.

Amish bean soup
A thick, delicious Amish bean soup popular during the cold winter.

  • 1 1/4 cup dried navy beans
  • 5 cups water
  • 1 teaspoon molasses
  • 1/2 cup salt pork, cut into 1/4 inch cubes
  • 1/3 cup finely chopped celery leaves
  • 1/2 teaspoon salt
  • 3 slices of bacon, cut into 1/4-1/2 inch pieces
  • 1/4 cup chopped onion
  • 1/2 cup cooked carrots, diced
  • 2 cups milk
  • Salt to taste
  • Rinse the beans well and remove any foreign debris.  
  • Place the beans in 4 or 5 quart saucepan or Dutch oven.  
  • Add the water and bring it to a boil.  Remove the pot from heat and let it stand covered for 2 to 24 hours.  (The longer the beans soak, the softer the finished beans and the thicker the broth.)
  • Add the molasses, salt pork, celery leaves, and 1/2 teaspoon salt.  Cover the pot and simmer 2 hours or until the beans are tender. Shake the pan or stir occasionally to prevent sticking.
  • Cook the bacon and onion in a small skillet until the bacon is lightly browned. Mash the beans slightly. 
  • Add the bacon, onion, carrots, and milk to the beans.  Add more salt to taste.  
  • Cover and simmer the soup 10 minutes longer.  
  • The soup is then ready to serve or can be cooked longer to desired consistency.
Yield:  about 2 quarts of soup