Cranberry Bean Soup
By Yankee Magazine|Sep 05 2007|
Cranberry beans are beige colored with red spots, and have a taste all their own. But if they are not available, substitute another variety of dry beans.
Yield
Servest 6-8
Ingredients
2 cups dry cranberry beans
1 cup whole dry peas
1 meaty ham bone
2 bay leaves
1 onion stuck with 4 cloves
3 quarts water (less if beans aren’t drained)
5 potatoes, peeled and chopped
2 carrots, peeled and chopped
4 leeks, white parts only, chopped, or 3 onions, peeled and chopped
3 cloves garlic, minced
Grated Parmesan cheese
Instructions
Soak beans and peas overnight in water to cover. (Drain or not, as you prefer.) Place in soup kettle with bone, bay leaves, and onion. Add enough water to make 3 quarts. Bring to a boil, reduce heat, cover, and simmer 2 hours or until beans are tender. Remove bone, chop meat into small bits, discard bone and return meat to kettle. Add potatoes, carrots, leeks, and garlic. Simmer, partially covered, 30 minutes or until vegetables are tender. Garnish with grated Parmesan cheese.
