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Country Style Bean Soup with Ribbles
Country Style Bean Soup with Ribbles

Before you jump to Country Style Bean Soup with Ribbles recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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To see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you want to make major changes, but the most crucial thing is to gradually switch to making healthier eating selections. In time, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate before.

As you can see, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to country style bean soup with ribbles recipe. You can cook country style bean soup with ribbles using 15 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Country Style Bean Soup with Ribbles:
  1. Get Soup
  2. You need 16 oz Dry Great Northern Beans
  3. You need 32 oz Chicken Broth
  4. You need 64 oz Water
  5. Provide 1 lb Pre Cooked Ham
  6. Provide 1 medium Bay Leaf
  7. Use 1 medium Onion
  8. Use 3 medium Potatoes
  9. Use 1 tbsp Salt
  10. Take 1/2 tsp Pepper
  11. Use Ribbles
  12. Use 1 cup Flour
  13. You need 1/4 cup Butter or Shortening
  14. Prepare 1/4 tsp Salt
  15. Provide 3 tbsp Water
Steps to make Country Style Bean Soup with Ribbles:
  1. Prepare beans according to package.
  2. In a 5 quart or more soup pot, add beans, chicken broth, water and heat on med high.
  3. Chop ham and onions to desired size and had to beans and broth.
  4. Add salt and pepper and reduce heat to low med and let cook for approximately 1 hour. Until beans are tender but not mushy.
  5. For the ribbles, combine the flour and salt. Cut in butter until a sand consistency has occured. Add water a tablespoon at a time and stir until the dough pulls from the bowl.
  6. Peel and cube potatoes.
  7. Pinch off pea sized pieces of dough and roll to smooth. Drop pieces of dough into soup. Add as much or has little as you like. I usually use about 3/4ths of the dough.
  8. Add cubed potatoes to the soup and cook on med high until tender. Approximately 8 to 10 minutes.
  9. Makes about 5 quarts.

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