Bill Knapp's Michigan Bean Soup

Recipe by Molly53
READY IN: 11hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and sort the beans and soak overnight in cold water to cover.
  • Next morning drain beans.
  • Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
  • Bring to a boil, cover and simmer 3 hours or until beans are tender.
  • While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
  • Drain and add to the beans and ham and continue cooking for 45 minutes more.
  • Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
  • Add salt and freshly ground black pepper to taste.
  • Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
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