Baked-bean Style Bean Soup

Total Time: 16 hrs Preparation Time: 12 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 cups ham stock
• 4 cups pea beans (navy beans)
• 1 cup yellow split peas
• 3 -4 bay leaves
• 2 teaspoons crushed black peppercorns
• 4 tablespoons molasses
• 5 tablespoons tomato paste
• 2 cups peeled diced carrots
• 2 teaspoons ground ginger
• 1 cup diced ham
• salt

Recipe

• 1 wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
• 2 bring to a boil, turn off the heat, and soak overnight.
• 3 in the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
• 4 bring to a boil then simmer gently until the beans are tender.
• 5 use a little stock to thin the molasses and tomato paste, and stir it into the soup.
• 6 add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
• 7 add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) add water if the soup gets too thick; stir frequently to prevent scorching.
• 8 bean soup is best the day after it has been cooked.