Country Bean Soup
A hearty country navy or lima bean soup with salt pork or ham and spices in a milk-based broth.
1/2 pound (1 1/4 cups) dry navy beans or lima beans
2 1/2 cups water
4 ounces salt pork or cooked ham, chopped
1/4 cup chopped onion
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon sage
1/4 teaspoon ground black pepper
2 cups milk
2 tablespoons butter
- Rinse beans. Place in a large saucepan and add enough water to cover. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. (Or cover beans with water and soak overnight.)
- Drain beans and return to saucepan. Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper. Bring to a boil; reduce heat. Cover and simmer for 2 to 2 1/2 hours, or until beans are tender. (If necessary, add more water during cooking time.)
- Add milk and butter, stirring until mixture is heated through and butter is melted. Season to taste with additional salt and pepper.
- Serve hot.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.