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.
hen it should be a bean!
Place the beans in
at a large soup pot on
ntil tender.
While the soup is simmering for the last
water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic
7 cups water, bay leaf, ham bone, then simmer @ 3 hours
Place navy beans into a large pot
Soak beans overnight and drain off water.
Fill Dutch oven 1/2 full with water.
Add ham bone, beans, onions, celery and seasonings.
Simmer for at least 4 hours. Remove ham bone. Cut up ham and return to soup. Continue to simmer.
After it has thickened, add tomato soup and water to desired consistency.
(For the bean mix you can add to
Soak beans overnight; drain.
Add water and cook approximately 1 hour.
Add other ingredients and cook until done.
(Remove ham hock from soup when half done and tear ham from bone; put back into soup.)
Wash beans well, cover with cold water and soak for 2 hours. Place meat in pot and cover with water.
Bring to a boil.
Add celery, onion, bay leaf and navy beans.
Cover pot and cook slowly until beans are almost done.
Add salt, pepper and tomatoes. Bring to a boil and then simmer until beans are very tender.
If necessary, add more water and a small can of tomatoes (diced).
Wash beans; bring to hard boil.
Set off heat for 1 hour.
Add ham bone and bay leaf.
Cook until beans are soft.
Add salt if needed.
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.
To make Bean Soup Mix: Combine yellow split peas,
he ham bone, the beans from a package of 15 bean soup (not
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.