Bean Soup with HamPrep: 20 min Cook: 240 min Servings: 10by Rhonda James29 recipes>
Do you remember Bill Knapp's Restaurant? I sure do... My husband and I always loved going there. I have fond memories of going there as a child, working there as a waitress just out of high school, and going there for dinner while I was in labor with my first child (hey, a girl has to eat!). Here is a recipe that my sister and I came up with that rivals Bill Knapp's bean soup. If you remember that soup and miss it, well be sure to make this one and enjoy your trip down memory lane...
- 1 pkg. dry Northern beans
- 8 C. cold water
- 1/2 tsp. salt
- 1 C. carrots, diced
- 1 C. celery, diced
- 1 medium onion, diced
- 1 tsp. garlic, minced
- 1 tsp. dry mustard powder
- 2 bay leaves
- 2 C. ham, diced
- 1/2 tsp. ground white pepper
- Rinse beans thoroughly, removing any stones or bad beans.
- Place water in a large stockpot and bring to a boil over high heat.
- Add salt and beans and cover with lid. Remove from heat and let stand for 1 hour.
- Return to high heat and add remaining ingredients, except ham. Bring to a boil and cook for 2 hours, or until beans are tender.
- Stir in ham and simmer for 30 more minutes. At this point the soup should have thickened a bit. Add more white pepper and salt as needed. Remove the bay leaves before serving.
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