I received this recipe from a friend about 45 years ago and have been making it ever since. We love it served with cornbread and if you want to get elaborate, some coleslaw.
Servings: 6Prep Time: 15 Cook Time: 2 to 3 hours
1/2 lb white soup beans
1 lb stew meat
6 cups boiling water
1 cup chopped onion
1 cup chopped celery
1 cup chopped potato
Salt and pepper
1 stick butter
Soak beans overnight (don’t drain water).
Add rest of ingredients and cook several hours until soup is thick and mushy. Add butter.
Note: I never bother to soak the beans.
Note 2: I had leftover ham after Thanksgiving so skipped the stew meat and added some diced up ham instead. It was equally delicious.
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