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Northern Bean Soup

★★★★★

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The hardest part about these recipes is remembering to soak the beans! We love bean soup in the winter time. It’s filling, it’s warming, it’s affordable! Obviously I cut my ham a little large, but it was a bone in ham slab. I’ve mentioned it before, but I keep strained bacon fat in my refrigerator, and recipes like this are the reason why. As unhealthy as it might be, it does add an incredible flavor to the recipe. I don’t know what granulated garlic is, I just used minced garlic.

  • 1 lb northern beans
  • ¾ cup onion, diced
  • cup celery, diced
  • cup carrots, diced
  • ¼ cup bacon fat
  • ½ pound ham, diced
  • 3 beef bouillon cubes
  • 1 gallon water
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic, granulated
  • 1 teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • teaspoon pepper
Soak beans overnight in cold water in the refrigerator.
Drain beans and place in 2-gallon soup pot with water, bouillon cubes and spices. Cook 30 to 40 minutes or until tender.
Meanwhile, sauté onions, celery and carrots in bacon fat until tender. When beans are tender, add cooked vegetables, ham and diced tomatoes. Simmer 15 to 20 minutes.

Makes 1 gallon
Source : Mickey’s Gourmet Cookbook

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