Notes: In place of beef broth use 6 beef bouillon cubes and 6 cups water. (Liquid from canned or cooked vegetables may replace some of the water.)
Canned or leftover vegetables may be used instead of uncooked vegetables. Add to soup during last few minutes of cooking.
Menu suggestion
Serve with toasted cheese sandwiches and have fruit gelatin for dessert.
Bean soup
6 servings
1½ cups dry beans
7 cups water
Ham pieces or ham bone
1 small onion, chopped
2 celery stalks, chopped
1 teaspoon salt
¼ teaspoon pepper
Boil beans in the water for 2 minutes; remove from heat. Let soak in cooking water 1 hour, or overnight if preferred.
Add remaining ingredients. Simmer, covered, until beans are soft, about 2 to 3 hours.
Remove ham bone and partially mash beans before serving soup.