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.
n a large pot; cover with 2 inches water. Bring to
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
roth, dried split peas, water, ham bone and bay leaf; bring to
bean!
Place the beans in the crock pot; cover with
emaining ingredients except for the ham bone; stir to mix well.
ntil tender.
While the soup is simmering for the last
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.
olander and rinse with cold water.
Place Ham bone/s in large
vernight; drain.
In soup kettle, combine beans, ham bone, vegetables and bay
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.
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.
Place ham bone in a slow cooker. Pour
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.
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!
our.
Add butter or ham bone, carrots, onion, Worcestershire sauce, 1
Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.