≡   Categories
Baked-Bean Style Bean Soup

8 cups ham stock
4 cups white pea beans (navy beans)
1 cup yellow split peas
3 -4 bay leaves
2 teaspoons crushed black peppercorns
4 tablespoons molasses
5 tablespoons tomato paste
2 cups peeled diced carrots
2 teaspoons ground ginger
1 cup diced ham


Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches. Bring to a boil, turn off the heat, and soak overnight. In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper. Bring to a boil then simmer gently until the beans are tender. Use a little stock to thin the molasses and tomato paste, and stir it into the soup. Add the carrots and ginger, and continue to simmer the soup until the carrots are tender. Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching. Bean soup is best the day after it has been cooked.

Source: www.food.com