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In large soup pot saute onion, carrot, and
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.
Start a pot of 10 cups of water to boil (
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 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.
To make Bean Soup Mix: Combine yellow split peas,
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
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.
r pick a colorful dried bean of your choice for this
his point.
Puree the soup if you are on 1st
Soak beans overnight (8 to 10 hours) in saltwater 3-inches
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.
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Sort and wash 2 cups bean mix.
Soak beans overnight in water. Drain beans and add 2 quarts fresh water, ham, onion, garlic, salt and and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender.
Add remaining ingredients.
Simmer 30 minutes, stirring occasionally.
Yield:
8 cups.
Combine all beans; divide into ten 2-cup packages for gift giving.
Prepare mix according to Nine Bean Soup recipe.
Yield: 10 (2 cup) packages.
eans.
Place in large soup pot and cover with 6