Bean Soup

Name: Bean Soup
Ingredients: leftover ham and bone; water to cover; 1/2 small cabbage; 2 large onions; 1/3 bunch celery with leaves; 4 carrots; 3 cans tomatoes; 4 potatoes; 4 Tbsp. sugar; 5 or 6 chicken bouillon cubes; 1/2 c. bacon bits; Nature's Seasoning to taste; 1/2 Tbsp. Accent; 6 cans Great Northern navy beans

14 ingredients

9 steps

Ingredients

leftover ham and bone
water to cover
1/2 small cabbage
2 large onions
1/3 bunch celery with leaves
4 carrots
3 cans tomatoes
4 potatoes
4 Tbsp. sugar
5 or 6 chicken bouillon cubes
1/2 c. bacon bits
Nature's Seasoning to taste
1/2 Tbsp. Accent
6 cans Great Northern navy beans

Directions

1

Slice ham off bone and dice.
2

Cover with water and boil for 2 or more hours or until marrow falls out.
3

You want to scrape off the platter especially that amber looking gel.
4

After boiling, strain the juice and place in refrigerator until fat is hard. Scrape fat off and throw away.
5

Put pot back on stove and bring to a boil.
6

Add cabbage, onions, celery, carrots, tomatoes, potatoes, sugar, bouillon cubes and navy beans.
7

Add water with tomatoes are as needed.
8

Add diced ham and some parsley.
9

It's done in a day, but tastes better the second day.