Connie’s Bean Soup
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Categories: Soup - Vegetables - Boiled
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Little Michigan Navy Beans | 4 lbs | |
| Baby Lima Beans | 1 lb | Dried |
| Onions | 6-10 | Cut up |
| Carrots | 1 lb | Cut up |
| Bay Leaves | 2 | Remember when done |
| Catsup | 1/2 cup | |
| Tomatoes | 1 large can | Can also use peeled fresh tomatoes |
| Ham Hocks | 3-6 | Meaty |
| Ham Bones | ||
| Parsley | 2 Tbsp | Dried |
| Worcestershire Sauce | few shakes | |
| Tabasco Sauce | Couple shakes | |
| Seasoned Salt | To taste | |
| Seasoned Pepper | To taste | |
| Cayenne | 1-2 dashes | |
| Salt | Table salt |
Method
- Peel tomatoes if using fresh
- Cut up Onions and Carrots
- Soak beans in plenty of water as directed on package
- Bring to a boil and boil hard for 2 minutes
- Turn off heat
- Leave on water with lid on tight for 1 hour
- Add all ingredients
- Cook at least 6 hours
- pick out bones
- Cut up meat and return to coup
- Serve or freeze