(For the bean mix you can add to or take away
inutes.
Beat egg and bean soup with mixer.
Add to
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.
To a cup of condensed black bean soup, add 1 can water, 1 teaspoon meat extract, 1 teaspoon Kitchen Bouquet and 1 teaspoon onion juice.
Simmer for a few minutes and just before taking off fire, add 2 to 4 tablespoons sherry or wine.
Do not boil after adding wine.
Serve with sliced egg, lemon or lime slices, and pass the Tabasco or hot sauce around the table.
ntil translucent, about 5 to 7 minutes.
Add garlic and
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.
rom a package of 15 bean soup (not seasoning packet), and 10
In large saucepan or Dutch oven bring vegetables and water to boil.
Reduce heat and simmer about 10 minutes or until vegetables are tender.
Add sausage and bean soup.
Heat thoroughly.
Makes 6 servings.
To make Bean Soup Mix: Combine yellow split peas,
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.
In large saucepan, saute vegetables slightly; add water and simmer 10 minutes; or until tender.
Add kielbasa and bean soup lastly.
Heat.
In large pot or Dutch oven, bring vegetables and water to boiling.
Reduce heat and simmer 10 minutes or until vegetables are tender.
Add kielbasa and bean soup.
Heat thoroughly.
In large saucepan, bring vegetables and water to boiling. Reduce heat and simmer 10 minutes or until tender.
Add kielbasa and bean soup.
Heat thoroughly.
Serves 6.
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.
n this mix, if you can't find use regular brown
eans.
Place in large soup pot and cover with 6
ide mouth, but if you can't find one any quart
In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.
his point.
Puree the soup if you are on 1st
chili powder to the soup for a change of pace