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Harvest Bean Soup Recipe

by Kathy Foster

Ingredients

1 lb. Great Northern beans 8 oz. cooked ham, cubed 4 med. carrots, chopped 2 med. potatoes, chopped 1 c. onion, chopped

1 t. oregano 6 c. water 2 t. salt 1/2 t. pepper 4 c. milk

Directions

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. Stir in milk. Heat thoroughly, stirring occasionally. Season to taste.

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