SOUPS, CHOWDERS, & CHILIS

Cranberry Bean Soup

TESTER’S COMMENTS

This hearty soup hit the spot on a cold winter day. Don’t skip the Parmesan cheese—it is the perfect finishing touch.

–S.L.P.

 

2	cups dried cranberry beans
1	cup whole dried peas
1	meaty ham bone
2	bay leaves
1	onion, peeled and stuck with 4 cloves
5	potatoes, peeled and chopped
4	leeks, white part only, chopped, or 3 onions, chopped
3	cloves garlic, minced
2	carrots, peeled and chopped
	grated Parmesan cheese, to taste

 

Soak beans and peas overnight in water to cover. Drain.

 

Place beans and peas in a soup pot with 3 quarts water, ham bone, bay leaves, and whole onion. Bring to a boil, reduce heat, cover, and simmer for 2 hours, or until beans and peas are tender.

 

Remove ham bone, chop meat into small bits, discard bone, and return meat to pot. Add potatoes, leeks, garlic, and carrots. Simmer, partially covered, for 30 minutes, or until vegetables are tender. Remove bay leaves and clove-stuck onion. Garnish each portion with grated Parmesan.

 

Makes 6 to 8 servings.

Almanac favorite