Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
olander and rinse with cold water.
Place Ham bone/s in large
Soak beans in 2 quarts of water overnight.
Drain water and add 2 quart water and ham bone to beans.
Bring to a boil.
Reduce heat to a simmer and let cook for 2 1/2 hours, uncovered.
Add onions, tomatoes, Old Bay, and garlic.
Simmer for additional half hour,.
Salt and pepper to taste.
n a large pot; cover with 2 inches water. Bring to
Prepare beans as directed.
Do not add the seasoning pack that is included.
Add listed seasonings to taste along with ham bone and cubed ham.
Serve with cornbread.
Soak beans in water overnight; drain.
Add fresh water.
Cook slowly with ham bone for 2 hours.
Add onions, celery salt, seasoned salt, garlic salt, salt and pepper.
Remove ham bone; trim off any meat and return to pot.
Add ham bits and simmer for 1 hour.
This is the bean soup they serve at Amish Acres.
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours.
Add parsley, onions, garlic, celery and tops, salt and pepper.
Simmer, uncovered, for 1 hour or until vegetables are tender.
Remove ham bone, dice the meat, and add meat to soup.
Serve hot.
Rinse beans.
Place in Dutch oven with ham bone and water. Bring to boil.
Reduce heat and simmer, covered, until beans are tender, 3 to 3 1/2 hours.
Remove ham bone and meat.
Cool until it can be handled.
Chop meat and return to soup along with remaining ingredients.
Discard bone.
Simmer 30 minutes or more until vegetables are tender, stirring occasionally.
Add water if it gets too dry.
covered, 1 hour.
Add ham bone, sliced onion, celery leaves and
Soak beans overnight.
Drain and add fresh water, cook slowly with ham bone for 2 hours.
Put in onions, potatoes, celery, tomato sauce, parsley and seasoning.
Cook slowly until vegetables are soft.
Remove ham bone.
Trim off any meat and cut in small pieces to add to the soup.
Soak beans in water to cover overnight. Drain and place in large soup kettle. Add ham bone and 3 quarts of water. Simmer slowly for an hour. Stir in mashed potatoes and let simmer another hour. Then add all the remaining ingredients and simmer another hour or until done. Remove the ham bone; dice the meat off of it and return the meat to the kettle. Discard the bone. Serve with corn bread or large chunks of warm French bread.
Rinse beans, place in large Dutch oven with ham bone and water.
Bring to boil, reduce heat and simmer, covered, about 3 1/2 hours (until beans are tender).
Remove ham bone and meat. Cool, remove meat from bone.
Chop meat and return to beans along with remaining ingredients.
Simmer 30 minutes (or until vegetables are tender), stirring occasionally.
Rinse beans.
Place in a large pot with ham bone and water. Bring to boiling.
Reduce heat.
Cover and simmer until beans are tender, about 3 to 3 1/2 hours.
Remove bone and meat.
When cooled, cut meat from bone and return to pot.
Add remaining ingredients.
Simmer for 30 minutes.
Stir.
Add enough water to cover plus 3 inches over.
Cook about 4 hours.
Watch in case it needs more water.
Take ham bone and celery stalks out and skim fat.
Add tomatoes and parsley. Continue to cook a few more hours.
Rinse and drain all beans and peas, black beans separately. In a big pot, cook beans and peas with ham bone for 3 hours.
Cook black beans separately, then drain and add to other beans.
Remove ham bone.
Add veggies and salt.
Cook another hour.
Yummy!
Wash and soak beans for several hours.
Drain and place in 3-quart pot.
Cover with 2-quarts of water.
Add ham bone, 1/2 of the onions, celery and bell pepper.
Bring to a boil and simmer for 1 hour.
Add rest of ingredients and cook until soft.
Freezes well.
Serves 4 to 6.
roth, dried split peas, water, ham bone and bay leaf; bring to
In a large soup pot cover ham bone, peas and onion with water. Boil over medium heat until ham is soft and falls off the bone. Remove bone and ham.
Cut ham into small pieces and return to pot. Add Potatoes, chicken bouillon, garlic powder, celery, carrots, black pepper, salt and bay leaf.
Cook until peas, potatoes, carrots and celery are tender.
Serve with hard rolls for dunking.
Put beans and enough water to cover in pot.
Bring to a boil, and boil for 2 minutes.
Remove from the heat and soak for 1 hour.
Drain and rinse beans.
In large pot, put beans, ham bone, and 3 quarts water.
Bring to a boil.
Reduce heat,cover and simmer for 2 hours.
Add next 5 ingredients.
Add salt and pepper to taste.
Simmer for 1 hour.
Remove hambone.
Remove meat from bone and cut in small pieces.
Return to pot.
Heat through.
ack to boil.
Add ham bone, carrots, onions, celery, bay