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.
- 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