Title: Bean Soup
Categories: Penn Soup
Yield: 1 Servings
| 1 1/2 | lb | Beans, soup |
| 1/2 | c | Onion, chopped |
| 2 | ts | Parsley, minced |
| | | Salt & pepper |
| 2 | c | Celery, diced |
| 1 | c | Tomato, strained |
| 1/2 | c | Potato, diced |
Soak beans overnight in water to cover. In morning, drain off the water,
add fresh water and cook until almost soft. Wash ham and cover with cold
water and boil until tender. Skim fat from the broth and add the beans and
other ingredients and cook until potatoes are soft. Serve at once. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.