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Bean Soup
soups, penndutch
1 1/2 lb beans, soup
2 cup celery, diced
1/2 cup onion, chopped
1 cup tomato, strained
2 teaspoon parsley, minced
1/2 cup potato, diced
1 single salt & pepper
Soak beans overnight in water to cover. In morning, drain off the water, add fresh water and cook until almost soft. Wash ham and cover with cold water and boil until tender. Skim fat from the broth and add the beans and other ingredients and cook until potatoes are soft. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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