Baked-Bean Style Bean Soup

Recipe by Jenny Sanders
READY IN: 16hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
  • Bring to a boil, turn off the heat, and soak overnight.
  • In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
  • Bring to a boil then simmer gently until the beans are tender.
  • Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
  • Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
  • Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
  • Bean soup is best the day after it has been cooked.
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