• Sledder’s Soup

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Linda Gee
    15 recipes
    Copyright © 2009 by Mimi Wilson and Mary Beth Lagerborg


    • ½ 1-pound package mixed dried beans
    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 1 yellow or orange bell pepper, chopped
    • 1-1/2 teaspoons chopped garlic
    • 2 carrots, peeled and sliced
    • 1 parsnip, peeled and sliced
    • 2 stalks celery, chopped
    • 1 smoked ham steak (2 cups ham, cubed)
    • 1 6-ounce can tomato paste
    • ½ teaspoon dried thyme
    • 1 bay leaf
    • 1 teaspoon dried marjoram
    • 2 tablespoons fresh parsley
    • Salt and pepper
    • 8 cups water*


    1. Generously cover beans and soak overnight: at least six hours. Drain and add enough cold water to cover by 2 inches. Bring to boil and boil for 10 minutes. Drain and rinse well. Sauté onion, bell pepper and garlic in the olive oil in a large skillet. Add carrots, parsnip, celery and ham and cook 2-3 minutes. Pour into a large bowl the beans, sautéed vegetables, and remaining ingredients except for the water. Stir gently. Cool. Pour ingredients into a 1-gallon freezer bag, label and freeze. To serve, thaw the entrée. Pour into a large pot and add 8 cups water. Simmer for 1-1/4 hours, or until beans and vegetables are tender. Summary of processes: Chop 2 onions and 1 yellow or orange bell pepper. Peel and slice 2 carrots and 1 parsnip. Chop 2 stalks celery. Cube 2 cups ham. Serves 8 Freeze in: 1-gallon Ziploc freezer bag

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