DUTCH COUNTRY BEAN SOUP
- 1 lb. soup beans
- 1 ham bone
- ½ cup chopped onion
- 1 cup diced celery
- 1 can tomato sauce
- ½ cup diced potatoes
- 2 tsp. minced parsley
- salt and pepper
Soak beans in water overnight. Drain, add fresh water and cook slowly with the ham bone for 2 hours. Put in the onion, celery, potatoes, tomato sauce, parsley and the salt and pepper and simmer until vegetables are soft. Remove the ham bone, trim off any meat, cut it up and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs and add them to the soup.
SPLIT PEA SOUP
- 1 lb. split peas
- 3 qts. water
- 1 ham bone
- salt
- 2 carrots, sliced
- 1 stalk celery, chopped
- 1 large onion, chopped
- pepper
Wash peas, add cold water, vegetables and ham bone and simmer for three hours or until mixture is thick. Remove ham bone, force peas through coarse sieve and season to taste. Dilute with milk. Serve with toasted croutons.
VEGETABLE SOUP
- 1 soup bone
- 2 lbs. stewing beef
- 2 qts. water
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup tomatoes
- 2 tsp. salt
- black pepper
Into 2 qts. of water put soup bone and beef and boil for 2 hours. For a hearty, substantial soup, cut up the meat in small pieces and return to the broth. Add tomatoes, onions and celery. Also add other available vegetables, such as diced potatoes, carrots, turnip, string beans, corn, peas, cabbage or chopped peppers. Boil until all vegetables are tender.