From: Verna Mae (Ressler) Climenhaga
This has been my staple bean soup recipe for the last 20 plus years! I usually make sure I always have a quart in the freezer, handy for a last minute meal or ready to take to someone. It’s best made with a meaty ham bone, so I often rescue a ham bone from the Christmas or Easter dinner cook to use for this recipe.
1 1b. Holiday Soup Mix*
2 t. salt
2 qts. water
1 meaty ham bone
1 large onion, chopped
1 (16-oz.) can tomatoes, chopped
1 t. chili powder
Juice of 1 lemon
Pepper to taste
Wash beans. Place in large pot and cover with water 2” above the bean line. Add 2 t. salt and soak overnight. Drain in the morning. Add 2 qts. water and ham bone; bring to a boil. Add onion, tomatoes, chili powder, lemon juice and pepper. Simmer 3 hours.** Before serving, remove the ham bone from pot; remove meat from bone and chop, then add back to the soup.
*The Country Store sells this mix of 10 or so beans. If you don’t have access to them, simply use a mix of 7 or more beans or just northern beans.
**If you wish to use a crock pot, simmer for 3 hours on high or 5 hours on low.
Yields: 4 qts.