Rogue Dutch Oven Cookers

               Ham and Bean Soup

 

 

Fall is a pone us. On a worm fall day, or a cold Winter day there is nothing like a big bowl of soup. My favorite is Beef Vegetable, or even better is a hearty Been soup. This recipe is from the 1880s to the 1920s. 

 

2 cups dry lima beans

1 small onion, chopped

2 cups ham, cooked and cubed

1 cup fresh corn   * (caned or frozen)

3 slices bacon

1½ Tablespoons flour

salt and pepper to taste

In a deep 10" or 12" Dutch oven over 12 or 14 charcoals fry bacon. Drain and crumble. Keep drippings for later use. return Dutch oven over charcoals. Place beans in oven and cover with water. Bring to boil. Cover with lid ans cook until beans are tender approximately 2 and a ½ hours. Add onion, seasoning, ham and bacon. Simmer for 1 hour. in a small skillet or small Dutch oven, add bacon drippings, flour and stir until lightly browned. Add  1½ cups water to make a gravy,stirring frequently. Pour into soup and simmer for 25 to 30 minutes. Serve in worm bowels.

Often served with a Cornbread.. 

 

 

*not on original recipe