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This was given to me by a friend years ago. The measurements are approximate so trust your own judgment. It is a wonderfully hearty soup and not for the faint of heart. Freezes well if you don't put the potatoes in what you are freezing or pick them out before you freeze. Yankee Bean Soup Makes 11 quarts Ham hock or ham bouillon cubes
- 1 lb dry northern white beans
- 2 large onions, cut in medium chunks
- 1 quart tomatoes
- 1 teaspoon marjoram, thyme
- 2 teaspoons cloves
- salt and pepper
- 1⁄2 head white cabbage, coarsely chopped
- 3 large potatoes, bite size cuts
- 5 carrots, bite size cuts
- Soak the beans according to label.
- Add all the ingredients EXCEPT the potatoes and carrots.
- Cook for several hours, simmering, until the beans are tender.
- Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.
The soup was very good, the only complaint was that there was too much clove flavour. The next time I will cut back.
Wow! You have really warmed the cockles of my heart with this recipe! =) The husband is a cabbage fanatic...just loves the stuff in soup. I prefer soup without it. This often leads to the soup "war" ...both of us caging around the stockpot waiting to see which cook gets his/her way... (A Shakespean ....to add or not add... cabbage in their soup). This recipe is a definate "add the cabbage" soup. We are in agreement! The base of this recipe was the ham stock left over from a boiled dinner. Very nice.! Thanks for posting. =) Barb