(For the bean mix you can add to
Place bean mix into a large bowl and cover with several inches of
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.
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.
To make Bean Soup Mix: Combine yellow split peas,
Prepare beans as directed.
Do not add the seasoning pack that is included.
Add listed seasonings to taste along with ham bone and cubed ham.
Serve with cornbread.
he ham bone, the beans from a package of 15 bean soup (not
hour, or cover beans with water and soak over- night
Sort and wash bean mix.
Place in Dutch oven.
Cover with water 2-inches above beans and soak overnight.
Drain beans and add 2 quarts water with ham, onion, garlic and salt.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours or until beans are tender.
Add remaining ingredients.
Simmer another 30 minutes or more, stirring occasionally.
Yield:
8 cups.
olander and rinse with cold water.
Place Ham bone/s in
Wash the dried beans and then place in soup pot with water to cover.
Allow to soak overnight or several hours.
Pour off water and cover once again with water.
Cook until beans are almost tender.
Add ham flavor packet, Essence seasoning, onion, bell pepper, smoked sausage, Rotel, and diced tomatoes.
Cook over medium heat until onions and bell pepper are tender.
Add butter and Tabasco. Taste and add salt and black pepper, as needed.
SOUP: Preheat oven to 450F Cut
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.
br>Stir in the black bean soup mix and tomatoes.
Add
Wash beans and rinse.
Simmer beans in 2-quarts water, about 2 1/2 to 3 hours.
Saute onion.
Add onion, tomatoes, lemon juice and flavor packet to beans.
Simmer another 30 minutes.
Add sliced sausage the last 10 minutes of simmering.
Serve with crusty pumpernickel bread.
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.
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.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
eans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt