Bean and Squash Soup

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Bean and Squash Soup
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Rating: 0
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Rate this recipe!
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Servings
8 servings
Servings
8 servings
Bean and Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. In a 5-quart Dutch oven, combine beans and water. Bring to boil, reduce heat, and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour, (or soak beans in water overnight.) Do not drain.
  2. Add the ham bone, onion, celery, half the squash, salt and pepper. Bring to a boil; cover and simmer 1½ hours.
  3. Remove ham bone; cool slightly. Partially mash beans with potato masher.
  4. Cut meat from bone and dice; return meat to Dutch oven along with remaining squash. Simmer covered, 20 minutes more. Season to taste.
Recipe Credits:
Mrs. Wilford Brown, Feb. 1978
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