Servings
1
Ingredients
- 1 1/2 pounds Beans, soup
- 2 cups Celery, diced
- 1/2 cup
- 1 cup Tomato, strained
- 2 teaspoons Parsley, minced
- 1/2 cup
Directions
- 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini