(For the bean mix you can add to
Wash and soak bean overnight and drain.
Or bring beans and water to a boil and let soak for 1 hour.
Discard soaking liquid and rinse beans under running water.
Place beans in stockpot with ham, onion, potatoes, carrots, celery, garlic, parsley, thyme and bay leaf.
Add water and broth.
Bring to a boil over high heat. Lower heat and simmer for 2 hours or until beans are very soft, adding water as necessary.\tAdd tomato puree and seasonings and cook for additional 30 minutes.
Rinse and wash beans.
Soak overnight.
Drain; cover with hot water in large kettle.
Boil until tender with ham hocks.
Add onion and seasonings toward end of cooking.
water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic
Place navy beans into a large pot and cover with cold water by
eeded.
BASIC BEAN SOUP Combine contents of package with 7 cups water
Put the beans, which have been soaked overnight, into a soup kettle with the ham bone and cover with 3 quarts of water.
Cook very slowly; after a couple of hours or when beans are half cooked, add the mashed potatoes.
Stir until thoroughly mixed, then add onions, tomato, celery, garlic and parsley.
After soup has begun to boil, turn the fire low and let simmer for about an hour, then remove the ham bone.
Chop up all pieces of meat on it and return the meat to soup before serving.
Serves 8.
Wash beans in hot water; drain.
Combine in large kettle with ham hock and 4 quarts hot water.
Cover.
Cook slowly for 3 to 4 hours or until beans are tender, but not mushy.
Place bean mix into a large bowl and cover with several inches of
Simmer beans, water and consomme for 2 hours.
Saute onions in butter until tender.
Add to soup along with remaining ingredients.
Add more water if needed.
Simmer until vegetables are tender.
Ready to serve.
Makes about 8 servings.
Rinse beans.
Place in a large pot with ham bone and water. Bring to boiling.
Reduce heat.
Cover and simmer until beans are tender, about 3 to 3 1/2 hours.
Remove bone and meat.
When cooled, cut meat from bone and return to pot.
Add remaining ingredients.
Simmer for 30 minutes.
Stir.
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, wash, and soak beans overnight.
Drain beans.
Add ham hock, garlic and 4 cups water.
Bring to a boil, cover, reduce heat, and simmer for 3 hours.
Add remaining ingredients.
Cover and simmer for 30-40 minutes, stirring occasionally.
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.
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.
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.
To make Bean Soup Mix: Combine yellow split peas,
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.