Creating this recipe was pretty straight forward. There are two versions of this soup that show up when you do a Google search for amish preaching soup. A ham and beans version and a milk and bread version (sometimes with beans added). Obviously I was mostly interested in the ham and bean version. However every recipe was pretty much identical, which leads me to believe that, as you might expect with anything Amish online, we could trace it back to an original source that people have been copy/pasting onto their blogs and recipe sites. I don’t know much about Amish cooking practices, maybe the all follow identical recipes, but I suspect there are as many versions of this soup as there are Amish wives hosting church service, we’re just stuck with the one that got shared with an “English” person for their cookbook and then made it onto the internet.
Maybe you can tell I wasn’t veryimpressed with this soup. Maybe the ham I used was to blame- I found both the ham flavor and the ham-bean ratio a little overwhelming. But it wasn’t awful enough that I won’t give it another try and see if I can tweak it a little.
Here’s the recipe as I used it the first time.
Edited 11/10/19: I made what was originally listed as an optional alternative on this recipe and decided it was really a different soup. See the alternate version here.
Amish Preaching Soup
Prep Time: 10 minutes
Cook Time: Approximately 2 hours
Total Time: 2:10 plus soaking time.
1 lb. dried soup beans
1 ½ lb. ham
1 ¾ lb. ham hocks/ bones
Water to cover
¾ cup chopped onion
2 cups diced celery
¼ teaspoon black pepper
4 teaspoons chopped parsley, garnish
Soak beans overnight. Cover ham with water, boil until tender. Skim. Add remaining ingredients, simmer until cooked. Remove bones, if used, and add salt to taste (keep in mind that ham can be quite salty- taste it first!). Serve garnished with parsley.