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Harvest Bean Chowder
Course: Soup
Ingredients
  • 2 cups Idaho Great Northern beans
  • 6 cups water
  • meaty ham bone or smoked ham hock
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 3 medium potatoes, diced
  • 4 carrots, sliced
  • 1 cup celery, chopped
  • 1/2 cup green pepper (optional)
  • 3 Tbsp flour
  • 3 cups milk
  • salt & pepper to taste
Instructions

  1. Soak beans. Quick soak method: Wash beans; measure 3 cups liquid for every 1 cup beans. Cover with lid and bring to a boil. Turn off heat and let sit covered for one hour. Then drain beans and save liquid. Add water to make 1 1/2 quarts liquid. Place beans, liquid, ham bone, onion and garlic in large kettle. Simmer about 2 hours, or until tender. Add potatoes, carrots, celery and green pepper and more water if needed. Simmer 30 minutes longer. Remove ham bone. Cut up meat and return to soup. Thicken with flour blended with a little cold water. Add milk and heat gently. Season to taste with salt and pepper. Make 8 generous servings. .

  2. Note: you can make this with canned beans as well. Just start with 1 1/2 quarts water and cook the ham bone with onions and garlic as directed. Add veggies. cut up meat, etc. Then add 2 cans of great northern white beans and heat with the milk before serving.