Hopkins Family Cookbook

Show Recipes by Category
All Categories Beverages Breads Breakfast Desserts Main Dish Salads Sandwiches Side Dishes Snacks Soups and Stews

Show Recipes by Author
All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Bean Soup by Mom (Pam Hopkins)

Ingredients

• 2 c. dry beans, rinsed
• 8 c. chicken broth
• 1- to 1 1/2-lb. meaty ham bone
• 2 bay leaves
• 2 cloves garlic
• 1 c. chopped carrot
• 1 c. chopped celery
• 1 c. chopped onion

Notes

This is a good way to use up leftover ham and ham bones. Freezes well.

Yields

8-10 servings

Directions

• Rinse beans and combine with water in a large pot.
• Bring to boiling; then reduce heat, and simmer for 2 minutes.
• Remove from heat, cover and let stand for 1 hour.
• (Or, skip boiling the water and soak beans overnight in a covered pan.)
• Drain and rinse beans.
• In the same pot, combine beans, broth, meat, bay leaf and dash of pepper.
• Bring to boiling; reduce heat.
• Cover; simmer for at least one hour until beans are tender.
• Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Return meat to pot.
• Stir in carrot, celery, and onion; simmer for 20-30 minutes or until vegetables are tender.
• Discard bay leaves before serving.

Category

Soups and Stews