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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound Great Northern beans, picked trough and rinsed pinch baking soda 4 cups water two 14.5 ounce cans chicken broth two 14.5 ounce cans beef broth 2 tbsp. butter 2 medium onions, peeled and chopped 2 pounds russet potatoes, peeled and diced 3 cups peeled, diced carrots 3 bay leaves 1/2 tsp. salt 1/2 tsp. pepper 2 cups diced ham
Directions
Place beans in a large bowl. Add water to cover along with the baking soda. Let beans soak overnight.
Drain beans and transfer to a large pot. Add 4 cups water and both broths and heat to a boil. Reduce eat and simmer about 75 minutes until beans are tender, stirring occasionally. Meanwhile, melt butter in a large skillet over medium heat. Add onions and cook about 10 minutes, stirring occasionally, until tender. Add the onions, potatoes, carrots, bay leaves, salt, pepper and ham to the soup pot. Simmer about 30 minutes until vegetables are tender, stirring occasionally. Serve hot.
Serves 6 to 8.
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