Amish Bean Soup Recipe For After Church Meals

AMISH BEAN SOUP

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.

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

RECIPE:

• 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