Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix.
Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper.
Cook until beans are done, 2 to 4 hours.
Sprinkle with grated cheese and serve with hot buttered cornbread.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
r afternoon.
In large soup pot saute onion, carrot, and
To make Bean Soup Mix: Combine yellow split peas, green
Wash beans.
Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot.
Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers.
Simmer for 2 hours, stirring occasionally.
Do not break peppers.
Remove ham hock; remove meat from bone and discard bones.
Add remaining meats, except shrimp.
Cook 1 1/2 hours longer.
Add shrimp the last 15 minutes.
Makes 12 (10-ounce) servings.
Freezes well.
br>Stir in the black bean soup mix and tomatoes.
Add the
Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1\" to 2 \" in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
(For the bean mix you can add to or
Measure 1 1/2 cups of bean mixture and 1 tablespoon of salt. Wash and soak bean mixture with 1 tablespoon of salt for 3 hours. Drain.
Add ham bone or 1 1/2 pounds of ham scraps.
Boil for 3 hours or until tender in 3 quarts of water.
Add 1 (No. 2) can tomatoes, 1 large chopped onion, one (4 ounce) can chopped green chilies and 1 clove of crushed garlic.
Add salt and Tabasco sauce to taste.
Add 1 bay leaf and juice of 1 lemon.
Simmer 30 minutes.
Sort and wash bean mix and soak overnight.
Drain beans and add 2 quarts water and next 4 ingredients.
Cover and bring to boil.
Reduce heat and simmer 1 1/2 hours until beans are tender. Add rest of ingredients.
Simmer 30 minutes, stirring occasionally.
Yields 8 cups.
Set aside the soup mix seasoning packet and put the
*Beans can be bought with spice packet included, called bean soup mix.
Wash soup mix and place in large pot.
Cover with water 2 inches above beans.
Soak overnight; drain.
Add 2 quarts of water, ham hocks, salt, pepper and bouillon cubes.
Bring to a boil, covered, and simmer 1 1/2 hours or until beans are tender. Add tomatoes, onion, garlic, hot pepper and lemon juice.
Simmer for 30 minutes, stirring often.
Remove ham hocks, debone and return to soup.
Yields 2 1/2 quarts.
Clean and wash the bean soup mix.
Place in a large pan. Cover with water to two-inches over the beans.
Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender.
Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally.
Remove the ham hock from the soup and remove the meat from the bone.
Chop meat and return to the soup.
Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
Drain.
In a large saucepan, combine the bean mixture with 6 cups water.
Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
Stir in the sherry, lemon juice, salt and pepper.
BEAN-BARLEY SOUP MIX: In a bowl combine about
eans.
Place in large soup pot and cover with 6
Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
Brown hamburger with onion; drain off fat and add to bean pot.
Stir in mushrooms, tomatoes and Worcestershire.
Bring to a boil.
Season if necessary.
Pour into large casserole dish bake at 350\u00b0F for one hour, topping with cheese during last 20 minutes.
chili powder to the soup for a change of pace
br>Place each type of bean in jar in the order