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.
minutes. Add water, ham bone, and chicken bouillon; simmer until meat
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
urchase a two pound ham end piece and dice this up until
eat, cover and simmer for 1 hour.
Sort through and rinse beans; drain.
In a large saucepan bring beans and splitpeas along with 6 cups of water to a boil.
Boil for 10 minutes, then drain, rinse, and drain again.
Place the drained beans in the crockpot along with the ham, onions, carrots, basil, oregano, salt, pepper, bay leaves, and last 6 cups of water.
Cover crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
Remove bay leaves and adjust seasoning for salt and pepper if necessary.
a large saucepan and cover with 2 inches
Add potato, cauliflower, and carrots; cover and steam until very tender
cover reduce to mild and simmer for about 1 1/2 hours
n a Dutch oven or soup kettle; add water to cover
Sort and wash beans and place in large dutch oven.
oil. Add the salt and the beans and remove from heat. Let
Rinse and pick over beans and place in
In food processor or blender, coarsely chop carrots, celery, onion and ham.
In a 3-quart Dutch oven, heat just enough oil to lightly coat bottom of pan.
Saute ham and vegetables, but do not brown.
Add water and bay leaf; bring to a boil.
Reduce to simmer and add beans (with juice).
Cover and simmer on very low heat for 1 hour.
Stir occasionally to prevent sticking.
Use salt and pepper if needed.
This soup is better the next day.
Bring broth, or water, to a boil and add beans, ham bone, carrots, celery, onion, garlic, mustard and bay leaves. Bring to a boil, reduce heat and let simmer for 60 minutes. Remove ham bone and discard. Stir in chopped ham and simmer 30 more minutes. Season with ground white pepper to taste.
Simmer on stove for 2 hours or in a crock-pot.
eans into a large container and cover with several inches of
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Combine yeast, water and Shredded Wheat biscuits.
Let
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.