Bean and Squash Soup

(from Lucianolinda’s recipe box)

Source: Arkansas Living-Mrs. Wilford Brown, 1978

Serves 10 people

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 1 lb. (2 1/2 cups) dry navy beans
  • 8 cups water
  • 2 Lbs. winter squash, pared, seeded and cubed (4 cups)
  • 1 meaty ham bone (about 1 lb.)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. In a 5-quart Dutch oven, combine beans and water. Bring to a 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 1 1/2 hours. Remove ham bone; cool slightly. Partially mash beans with potato masher. Cut meat from bone and dice; return meat to Dutch oven along with remaining squash. Simmer covered, 20 minutes more. Season to taste.

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