Posted by: winteridge | May 18, 2010

This Is Souper!

One of the traditions I remember back on the farm was Pa’s bean soup.  After the chores were all done on Sunday morning, Pa would put a big pot of beans on the stove to simmer (of course he had soaked them all night).  So no matter who dropped by for Sunday dinner, he always had the bean soup ready.

Dad never had a recipe in writing, but we have managed to approximate it over the years, and “Grampa’s Sunday Bean Soup” is always a favorite at family get-togethers or at hunting camp. One day I will share my version of that recipe with you.

However, I found this recipe in a Amish cookbook recently, and it looked interesting to me.  Of course I always like to fool with recipes, maybe add some celery, hold the ginger, or whatever, but I stick with the basics.  Give it a try.


1 ¼ cups dried navy or lima beans, rinsed and drained.

4 ounces salt pork, bacon, or fully cooked ham, chopped.

¼ cup chopped onion.

½ teaspoon dried oregano leaves.

¼ teaspoon salt.

¼ teaspoon ground ginger.

¼ teaspoon dried sage.

¼ teaspoon black pepper.

2 ½ cups water.

2 cups fat-free (skim) milk.

2 tablespoons butter.

Place beans in a large saucepan.  Add enough water to cover beans.   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 ½ cups water, salt pork, onion, oregano, salt, pepper, ginger, and sage.  Bring to a boil, reduce heat.  Cover and simmer 2 to 2 ½ hours or until beans are tender.  If necessary, add more water during cooking.  Add milk and butter, stirring until mixture is heated thru and butter is melted.  Season with additional salt and pepper if desired.  Makes 6 servings.  Serve with hot buttered biscuits.

The Northrup Farmhouse-Tug Hill



  1. Many thanks for this type of good and inspiring submit!

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