Southern Railway Bean Soup


Another great which can serve as a main dish when served with fresh bread and salad.  This recipe serves 8


  • 1 lb navy beans, I use 3-cans navy beans Beans, navy, mature seeds, cooked, boiled, with salt
  • 1 ham shank Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
  • 1 16 oz can tomatoes Tomatoes, red, ripe, raw, year round average
  • 3 quarts water Water, municipal
  • 3/4 cup chopped onion Onions, raw
  • 1 cup chopped celery Celery, raw
  • 1 tsp marjoram Spices, marjoram, dried
  • 1 bay leaf Spices, bay leaf, crumbled
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2 cups diced,uncooked potatoes Potatoes, raw, flesh and skin
  • 1/2 cup mashed potatoes Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added


Step 1

Soak beans overnight in water to cover. Next day drain and put in a deep soup kettle with ingredients except diced and mashed potatoes. Cover and simmer at least two hours until beans are tender. ( If using canned beans, add at the last with the mashed potatoes)

Step 2

Remove ham and bay leaf; skim off any fat/scum from surface. Cut ham into small pieces and return to soup. Add diced potatoes, cover and simmer about an hour longer or until the potatoes are well done. Blend the mashed potatoes into the soup by stirring small amount of soup into potatoes, then a little more etc. then returning all to the pot. ( this prevents the soup from being watery)


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