Description
My mother found this recipe in the 1999 edition of the best of country cooking. I could not get enough of this soup! It goes great with corn bread.
From the book: "we also call this 2-day bean chowder, since it can be started in the afternoon, chilled overnight, and finished off the next day–if you can wait to taste it!"
Ingredients
- Dried Great Northern Beans
- Onions
- Celery
- Minced Garlic Cloves
- Butter
- Ham Bone
- Water
- Chicken Broth
- Stewed Tomatoes
- Bay Leaves
- Whole Cloves
- Pepper
- Milk
- Cheddar Cheese
Instructions
- Place beans in a dutch oven or soup kettle
- Add water to cover by 2 inches
- Bring to a boil
- Boil for 2 minutes
- Remove from heat
- Cover and let stand for 1 hour
- Drain beans and discard liquid
- In same kettle, saute onion, celery, and garlic in butter until tender
- Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper
- Bring to a boil
- Reduce heat
- Cover and simmer for 2 hours
- Remove ham bone
- Bay leaves, and cloves
- When cool enough to handle, remove ham from bone
- Cut into small pieces and return to soup
- Chill for 8 hours, or overnight
- Skim fat from soup
- Stir in milk
- Cook on low until heated through
- Just before serving, stir in cheese
- Enjoy!