Amish Bean Soup Food

UPDATED: AMISH YANKEE BEAN SOUP

Steps:

• Rinse the beans well and remove any foreign debris.
• Place the beans in 4 or 5 quart saucepan or Dutch oven.
• Add the water and bring it to a boil.
• Remove the pot from heat and let it stand covered for 2 to 24 hours.
• (The longer the beans soak, the softer the finished beans and the thicker the broth.)
• Add the molasses, salt pork, celery leaves, and ½ teaspoon salt.
• Cover the pot and simmer 2 hours or until the beans are tender.
• Shake the pan or stir occasionally to prevent sticking.
• Cook the bacon and onion in a small skillet until the bacon is lightly browned.
• Mash the beans slightly.
• Add the bacon, onion, carrots, and milk to the beans. Add more salt to taste. Cover and simmer the soup 10 minutes longer.
• The soup is then ready to serve or can be cooked longer to desired consistency.

TRADITIONAL MENNONITE GREEN BEAN SOUP

Steps:

• In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
• Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
• Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
• Or, instead of adding sour cream, just serve with cream or milk at the table.

AMISH CHILI SOUP RECIPE

Steps:

• Brown, crumble and drain your hamburger.
• Put oil in large pot, add chopped garlic, onion, and pepper. Saute for a minute or two.
• Add the remaining ingredients. Bring to a boil.
• Let it simmer for about 15 minutes, to get all the flavor incorporated.

AMISH BEAN SOUP

Steps:

• Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.
• Add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.
• Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.