Cook sausage and onion in a large
o the soup is bubbling gently & cook 10 minutes. Season with salt
his point.
Puree the soup if you are on 1st
eans are soaking, cook the sausage and bacon in oil. Remove
In a large pan or kettle, cover beans with water and add 2 tablespoons salt.
Soak overnight.
In the morning, bring to boil and then drain.
Add 2-quarts water.
Bring to boil.
Simmer slowly 2 1/2 hours to 3 hours.
May be cooked in crock-pot.
In a skillet, saute onion, garlic and sausage until sausage is brown. Drain off excess grease; add contents to bean pot with stewed tomatoes, lemon juice and flavor package.
Simmer for 10 minutes. Serves 12 to 14.
Great as a leftover next day.
Also freezes very well.
inutes. Add the garlic along with the chipotle, cumin and oregano
br>Combine onion mixture, beans (with their liquid), salsa and chicken
In a 3-quart saucepan, combine carrots, celery and water. Bring to a boil.
Reduce heat to low.
Cover and simmer 5 minutes or until vegetables are crisp and tender.
ven over medium heat. Add sausage and cook, working to break
Remove casing and cut each sausage link into 8 pieces; shape
coarsely chop sausage or pepperoni.
Add to soup and allow to
ard in a heavy pot with lid.
Chop bacon into
Place beans in pot and soak overnight with 2 tablespoons salt. In the morning, drain off the water the beans soaked in.
Add 2 quarts water and all other ingredients.
Cover and simmer on low heat for 3 to 4 hours.
SOUP: Preheat oven to 450F Cut
nother 20 minutes.
Cut sausage into 1/2-inch slices
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.
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.
Soak beans overnight.
In a 3-quart saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour.
Add carrot and celery and continue cooking for 30 minutes.
In a separate frypan cook the bacon until transparent.
Add the onions; cook until golden.
Set aside.
Mash soup through a sieve or food mill.
Return to pan and add the bacon onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
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.
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.