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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
- 4 ounces salt pork or 4 ounces fully cooked ham, , chopped
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
- 2 cups nonfat milk
- 2 tablespoons butter
Method
- Place navy beans in large saucepan, add enough water to cover beans.
- Bring to 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 2 to 2 1/2 hours or until beans are tender.
- (If necessary, add more water during cooking).
- Add milk and butter, stirring until mixture is heated through and butter is melted.
- Season with additinal salt and pepper.
- I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
- Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
- Discard bone.
