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    Harvest Bean Soup

    Source of Recipe

    Pat Foster

    List of Ingredients

    • 1 lb. Great Northern or Navy Beans
    • 8 oz. cooked ham, cubed
    • 4 medium carrots, chopped
    • 2 med. potatoes, chopped
    • 1 c. chopped onion
    • 1 t. oregano
    • 6 c. water
    • 2 t. salt
    • 1/2 t. pepper
    • 4 c. milk


    1. Rinse beans. In a 4 quart Dutch oven or large soup pot, combine beans and enough water to cover them. Bring to a boil. Remove from heat. Cover and let stand for 1 hour. Drain
    2. Stir in ham, carrots, potatoes, onion, oregano, water, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours or until beans are tender. Adding more water, if necessary.
    3. Stir in milk. Heat thoroughly, stirring occasionally. Season to taste.




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