Thirteen Bean Soup - cooking recipe
Ingredients
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1/4 c. dried black-eyed peas
1/4 c. small red beans
1/4 c. cranberry beans
1/4 c. cowpeas
1/4 c. pigeon peas
1/4 c. black beans
1/4 c. red kidney beans
1/4 c. pink peas
1/4 c. baby lima beans
1/4 c. navy beans
1/4 c. pinto beans
1/4 c. yellow split peas
1/4 c. green split peas
1/4 c. instant minced onion
1 Tbsp. salt
2 (1 1/2-inch long) bay leaves
1 tsp. dried thyme
1 tsp. marjoram leaves
1 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. crushed red pepper
Preparation
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Rinse and pick over beans.
Put in a 4 or 5-quart Dutch oven with 3 cups water.
Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour.
Drain; add 8 cups water and the seasonings.
Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm.
Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened.
Discard bay leaves. Makes 10 cups.
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