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Harvest Bean Soup




Source of Recipe


Pat Foster






List of Ingredients



• 1 lb. Great Northern or Navy Beans
  
• 8 oz. cooked ham, cubed
  
• 4 medium carrots, chopped
  
• 2 med. potatoes, chopped
  
• 1 c. chopped onion
  
• 1 t. oregano
  
• 6 c. water
  
• 2 t. salt
  
• 1/2 t. pepper
  
• 4 c. milk
  






Instructions



1. Rinse beans. In a 4 quart Dutch oven or large soup pot, combine beans and enough water to cover them. Bring to a boil. Remove from heat. Cover and let stand for 1 hour. Drain
   
2. Stir in ham, carrots, potatoes, onion, oregano, water, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours or until beans are tender. Adding more water, if necessary.
   
3. Stir in milk. Heat thoroughly, stirring occasionally. Season to taste.