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Montana Soup
1 lb dried large white navy beans
6 c boiling water
1 ham shank
4 c shredded cabbage
2 c thinly sliced pared carrots
1 c chopped onion
1 c celery chopped
1 minced clove garlic
1 pkg (12 oz) smoked sausage links sliced
1 (one pound) can tomatoes
1 tsp salt
1/2 tsp pepper
1 c elbow macaroni
Pick over beans, rinse and place in large bowl. Pour boiling water over:
cover and let stand one hour.
Trim some of the fat from the ham, melt in Dutch oven.
Stir in raw vegetables. Sauté slowly, stirring often.
After 20 minutes remove; reserve.
Pour beans and liquid into pan add ham, sausages, tomatoes, salt and
pepper add 6 c more water.
Heat to boiling, cover; simmer 90 minutes.
Remove ham. Cut meat from bone, trim off fat and dice meat.
Stir into soup with sautéed vegetables.
Cook 30 minutes or until beans are tender.
Stir in macaroni. Continue cooking 15 minutes longer or until macaroni
is tender.
Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by angel kisses
PEG’S NOTE….This makes A LOT!! My Dutch oven was filled to the top…you may want to use a large stock pot if you have one and be prepared to feed a lot of people or make room in the freezer for leftovers!!
1 lb dried large white navy beans
6 c boiling water
1 ham shank
4 c shredded cabbage
2 c thinly sliced pared carrots
1 c chopped onion
1 c celery chopped
1 minced clove garlic
1 pkg (12 oz) smoked sausage links sliced
1 (one pound) can tomatoes
1 tsp salt
1/2 tsp pepper
1 c elbow macaroni
Pick over beans, rinse and place in large bowl. Pour boiling water over:
cover and let stand one hour.
Trim some of the fat from the ham, melt in Dutch oven.
Stir in raw vegetables. Sauté slowly, stirring often.
After 20 minutes remove; reserve.
Pour beans and liquid into pan add ham, sausages, tomatoes, salt and
pepper add 6 c more water.
Heat to boiling, cover; simmer 90 minutes.
Remove ham. Cut meat from bone, trim off fat and dice meat.
Stir into soup with sautéed vegetables.
Cook 30 minutes or until beans are tender.
Stir in macaroni. Continue cooking 15 minutes longer or until macaroni
is tender.
Recipe source: RecipeFriendsGlobalCooks yahoo group, submitted by angel kisses
PEG’S NOTE….This makes A LOT!! My Dutch oven was filled to the top…you may want to use a large stock pot if you have one and be prepared to feed a lot of people or make room in the freezer for leftovers!!