Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
nd drained bag of great northern beans.
Bring to a
br>Quick soak the great northern beans by putting them into
BEAN-BARLEY SOUP MIX: In a
inutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken
When finished mixing, add 9 Bean Salad Dressing Mix to the
leaned blender, puree beans (adding bean liquid if needed) until smooth
Add the beans and enough bean cooking liquid to make the
tir the milk into the bean soup.
Cook the soup
Combine the beans, tomatoes, olives, 4 T. olive oil, basil and garlic. Season mixture with salt and pepper to taste .
Place bread slices on an ungreased baking sheet. Brush tops with remaining oil. Broil 3-4 inches from the heat until golden - about 1 minute.
Sprinkle slices with cheese and spread. Top with the bean mixture. Serve immediately.
Clean and place great northern bean in water to soak for
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.
To make Bean Soup Mix: Combine yellow split
Soaked bean adding 1 tsp Baking Soda
r pick a colorful dried bean of your choice for this
Sort and rinse beans.
Cover with water and cook until barely tender, about 1 to 1 1/2 hours.
Drain.
Pour beans into a 2-quart casserole.
Reserve liquid from beans.
Lightly brown sausage in oil.
Add onion, garlic and celery.
Cook until tender.
Add seasoning, tomato paste, 2 cups bean liquid and salt.
Pour over beans.
Stir.
Cover.
Bake at 350\u00b0 for 1 hour.
Add more bean liquid if necessary.
Top with cheese and brown lightly.
Serves 8.
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.
Blend great Northern beans, 3/4 cup tomatoes,
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon