1 no ingredients
Directions
1 Lb (2 cups) navy beans --
: dried
2 1/2 qt water
1 meaty ham bone -- 1 1/2 Lbs
1 clove garlic -- minced
1 sm bay leaf
1 c cubed potatoes
1 c celery -- thinly sliced
1 c onion -- finely chopped
1 c carrots -- cubed
: salt and pepper -- to taste
Boil the beans in the water for 2 minutes before removing them from
the heat to let stand for 1 hour. Then add the ham bone, garlic and
bay leaf to the beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables and salt and
pepper to taste, and simmer them for 1 hour longer. Remove the ham
bone, cut off the meat and dice it to add to the beans. Reheat the
soup almost to boiling, then remove the bay leaf.
Recipe By : Ilogal@aol.com
Servings: 1 servings
Amish Bean Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup
The History of Recipes
Written recipes as a concept can be observed way back into ancient history, in truth as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used many spices and herbs, including some that we all recognise such as basil, fennel and dill. Continuing our culinary historical journey, we have two books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is popular today, but rather recipes for the types of food on the menues of the wealthy. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including coriander, basil and rosemary. These new foods and tastes caused a surge in recipe manuscripts, many of which still exist in private libraries. Over the succeeding few hundred years, the rich families of Europe tried to offer the most exotic banquets, and as a consequence, the best cooks and their recipes were much in demand. However, it wasn`t until the 1800s that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications are starting to become popular mostly due to more people being able to read, more leisure time and having more disposable income. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Amish Bean Soup recipe.
