Annie Mae Jones' Ham & Bean Soup Recipe

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Annie Mae Jones' Ham & Bean Soup Ingredients

1 cup white beans,dried
2 qt water,more if needed
1 bone from baked ham*
1 bay leaf
3 parsley sprigs
1 onion,large,mild**
1 salt
1 pepper

A Recipe for
Annie Mae Jones' Ham & Bean Soup

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This Recipe for Annie Mae Jones' Ham & Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.

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This is a recipe for Annie Mae Jones' Ham & Bean Soup from the recipe cookbook of Recipes-to-go (Bean)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Annie Mae Jones' Ham & Bean Soup

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Annie Mae Jones' Ham & Bean Soup Directions

* - leftover ham bone with plenty of leftover meat.
** - peeled & quartered.
1. Cover the beans with water and soak overnight.
2. Drain beans and place in soup pot, add water, ham bone, bay leaf,
parsley, onion. Bring to a boil, then lower heat, partially cover,
and let simmer very gently until the beans are tender. Add more water
if needed. Remove and discard bay leaf. Remove ham bone, cut off all
meat, and return it to the pot. Remove about 1 cup of the beans and a
little bean liquid. Mash to a paste and stir this into the pot to
thicken soup. Add salt and pepper to taste. If desired, thin soup
with milk.

Serves: 6

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Annie Mae Jones' Ham & Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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