It’s cold and blustery here – and time to make a hearty soup. I searched though my hundred-year-old recipes and came up with the perfect soup for a cold winter day – Bean Chowder.
This savory, comforting, filling and nutritious chowder is made with dried navy beans, salt pork, onions and tomatoes; and it hit the spot perfectly. This recipe is a keeper (though if I made it again I might shorten the prep time by using canned navy beans).
Here’s the hundred-year-old recipe:
And, here’s the recipe updated for modern cooks:
1 quart (4 cups) water + approximately 2 quarts water
1 teaspoon baking soda
2 cups dried navy beans
1/2 pound salt pork, diced into small pieces
2 medium onions, thinly sized
1 quart (28 oz. can) canned tomatoes
1/4 teaspoon pepper
2 teaspoons salt
1 1/2 tablespoons sugar
In a large saucepan bring 1 quart water and the baking soda to a boil using high heat. Remove from the heat, then stir in the navy beans, and cover. Let sit overnight (10-12 hours). Then drain the beans. Rinse thoroughly and then put into a large dutch oven or soup pot. Add one quart water, the diced salt pork, and the onions. Bring to a boil on high heat, and then reduce heat and let gently simmer for four hours. Add additional water as needed (approximately one additional quart of water will need to be added).
At the end of the four hours, add the tomatoes, salt, pepper, and sugar. Cook for an additional hour, and then serve.