Navy or Lima Bean Soup

This recipe comes from my grandmother of many years ago. Since Mother Nature insists on send us sleet, ice rains and very cold days, today called for her soup.

Ingredients

• 2 cups of dried navy or lima beans, soaked overnight, drained and rinsed
• 4 oz. salt pork, or fully cooked ham, chopped {I use both}
• 1/4 cup chopped onion
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 tsp. dried sage
• 1/4 tsp. ground black pepper
• 2 cups milk {I use 2%}
• 2 Tbsp. butter or margarine

Directions

For a quick softening of beans, place them in a large saucepan; add enough water to cover the beans. Bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. (Or cover beans with water and soak overnight).

Drain beans and return to saucepan. Stir in 2-1/2 cups water (I cover about 1/2 inch above the beans with water), salt pork, (or chopped ham), onion, oregano, salt, ginger, sage, and pepper.

Bring to boil; reduce heat. Cover and simmer 2 to 2-1/2 hours or until beans are tender. (If necessary, add more water during cooking). Add milk and butter; stirring until mixture is heated through and butter is melted. Season with additional salt and pepper if desired.

6 Servings

Source: Grandmother has a barely legible note at the bottom which reads something about the Wisconsin Dairy Board. It's possible she got the recipe from them.

By Connie from Cotter, AR