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Bean Soup II
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1 cup dried beans
3 cups fresh water
2 medium potatoes, diced
1 medium onion, coarsely chopped
1/4 lb. salt pork or bacon, finely
chopped (1 cup.)
Salt
Pepper
Soak the beans overnight. Drain; pour into a Dutch oven (for outdoor cooking) or a soup kettle (for indoor cooking) and cover with the fresh water. Add the potatoes and onion. Fry the chopped salt pork until it crackles, then add to the pot. Sprinkle the soup lightly with salt and pepper to taste. Bring to a boil and let it simmer, covered, for 1 hour, stirring several times or until beans are tender. (Cooking on sheepherder stove or camp fire may take a little longer.) Makes 4 servings.
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