01/18/2016 Harry Cacavas’ Bean Soup
Harry Cacavas’ Bean Soup
Recipe Courtesy of Cindy Schumacher
1 pound dry navy beans prepared or 4-15 oz. cans
1 ham bone
3 bay leaves
2 whole cloves
1 cup celery finely chopped
1 cup onions finely chopped
½ cup carrots, peeled and thinly sliced
2 Tbsp. bacon grease or butter
2 cups ham slivered or small cubes
1 15 oz. can tomatoes
1 15 oz. can tomato sauce
½ tsp. dry mustard
1 tsp. Worcestershire sauce
dash Tabasco sauce
pepper to taste
¾ cup warm mashed potatoes
Prepare beans if using dry beans.
Cover ham bone with water. Add bay leaves and cloves.
Bring to a boil and reduce heat to simmer for two hours.
Remove ham pieces from bone. Strain broth and skim fat.
Return broth to kettle and set aside.
In large skillet, add bacon grease or butter, celery, onions, and carrots and stir occasionally until tender.
Return kettle to burner on medium heat and add ham, tomatoes, tomato sauce, dry mustard, Worcestershire sauce, Tabasco, pepper, and mashed potatoes.
Simmer for 20 minutes and serve.