This is a print preview of "Sledder’s Soup" recipe.

Sledder’s Soup Recipe
by Linda Gee

Sledder’s Soup

Copyright © 2009 by Mimi Wilson and Mary Beth Lagerborg

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 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*

Directions

  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