Bridges of Ashtabula Bean Soup Mix. A hearty nine bean soup mix that celebrates Ashtabula County, Ohio - America's covered bridge capital.

Prep time: 20 minutes                       Cook time: 2.5 hours

Bridges of Ashtabula Bean Soup

Ingredients to have on hand

• 2 qts. cold tap water
• fresh ground pepper to taste
• 1 meaty country ham bone (3⁄4 lb.)
• 1 Bouquet Garni (included)
• 1 tsp. salt or to taste
• 1 can (28 oz.) whole peeled tomatoes, crushed
• 2 cups chopped onions (2 medium onions)
• 2 cups chopped celery (include some leaves)
• 1 large clove garlic, minced
• 8 oz. (1 medium) fresh chicken breast
• 1 cup diced potatoes
• 1 cup sweet corn
• Tabasco sauce (optional)

Directions

1. Sort through and thoroughly wash beans.  Soak beans four hours or overnight in water to cover by 2 inches.

2. Drain and rinse the beans.  In a large pot (6-8 qt. capacity) combine the beans, 2 qts. cold water, black pepper, ham bone and bouquet garni. Cover and bring soup to a boil.  Lower heat to medium low and cook 1 hour

3. Add salt, tomatoes (including all the juice), onions, celery, garlic, and chicken breast. Cover and bring the soup to a boil.  Reduce heat to medium low and cook for 1 hour, stirring occasionally.  For the best flavor, prepare onions, celery and garlic just before adding them to sou

4. Add potatoes and corn. Cover and bring the soup to a boil.  Reduce heat to medium low and cook for additional 30 minute

5. Remove ham bone and chicken onto a cutting board to cool. Carefully locate and discard bones and fat.  Dice meats fine and return them to soup. Remove and discard Bouquet Garni.

Creative Option:  Half hour before serving , add 1⁄2 cup Ohio red wine and 1⁄2 cup fresh parsley.

Serve with a fresh garden salad and our Shenandoah Apple & Spice Cake for dessert. 

Serves 8-10.  Enjoy!