our in water to make soup your desired thickness. Stir bay
re done. Make sure the soup is not too thick or
emaining carrots and celery into soup. Heat to boiling; reduce heat
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Soak beans over night.
Drain and rinse.
In soup pot add beans water and bouillon bring to boil reduce heat and simmer.
Cook 1 hour until tender but firm on the inside.
Add celery,onion,carrots, cook 30 minutes until tender.
Add ham,tomato and spices cook 10 minutes.
Add cornstarch and water mix.
simmer 5-10 minutes until thickened.
Cool 10-15 minutes.
mix well and serve.
he milk into the bean soup.
Cook the soup until heated through
r pick a colorful dried bean of your choice for this
To make Bean Soup Mix: Combine yellow split peas,
Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
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.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.
In a soup pot, brown sausage until no
Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.
Use no salt.
Boil potatoes, celery and onion until soft. Save water for soup. Add the Great Northern beans to the potatoes and water.
Add more water.
Break chunks of ham into soup. Add parsley and pepper. Do not add salt because of ham. Add more water, if necessary. Simmer on low until hot. Stir occasionally to keep from sticking.
Use for summer picnics or on a cold winter day.
Serves 6 or more.
Place Great Northern beans into a large container
br>Add both cans of Great Northern beans.
Bring to a
Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
Add chopped carrots and onion.
Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
Add ham and stir again.
Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a ...
Place beans, tomatoes and sugar in slow cooker. Cover and cook on high 2 1/2 hours.
Stir in peppers. Cook on high 30 minutes longer.