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Michigan Bean and Potato Soup

Michigan Bean and Potato Soup is a home-style recipe made with Michigan Navy Beans Or Assorted Dry Beans, Potatoes, Onions, Carrots, Celery, and Ham. Serves 16.

Ingrédients

• 2.0 lb Michigan Navy Beans Or Assorted Dry Beans
• 2.0 cup Potatoes
• 0.5 cup Onions
• 0.5 cup Carrots

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Méthode (aperçu)

1. 1

   Soak beans in approximately 3 cups water per cup of dry beans. Beans can be left to soak in the refrigerator for 6-8 hours or quick soaked by brining to a boil and cooking 2 minutes then removed from heat and allowed to stand for 1 hour. Drain soaked beans.

2. 2

   Again add approximately 3 cups of water per cup of soaked beans and bring to a full boil. Reduce heat and simmer beans for 60 minutes or until tender. (Beans can be cooked on stove top, in crockery cooker, pressure cooker or microwave.) Once cooked, drain beans reserving 4 cup cooking liquid. Add remaining ingredients and simmer for approximately 1 hour.