1 lb. great northern dry beans
1 (2-lb.) box chicken broth
1 cup chopped onions
1 cup finely chopped carrots
1 Tbsp. parsley flakes
1 leftover ham or ham bone
Salt and pepper, to taste
6 cups water
Rinse beans. Place in the Dutch oven. Add all ingredients bring to boil and turn down burner to low, cover and cook for about 2 1/2 to 3 hours.
Be sure to check beans to make sure they are not burning, stir. Add more water if need be. Near end of cooking time check the beans to make sure they are not over cooked and turning to mush.
In this recipe you put as much ham as you want in it.
Southern Cornbread Recipe
We always have cornbread with our bean soup. I make it in my cast-iron skillet. I make the Southern version. I don’t like the Northern stuff or Johnny Cake.
1 cup flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup of yellow or white cornmeal (whichever you prefer)
1 cup milk
1/4 cup melted butter
Place all ingredients into mixing bowl, and beat until smooth.
Pour in a skillet or a 9x9x2-inch pan.
Baked at 425° for 20 to 25 minutes.