add the garlic and cook for 1 minute, add the carrots
(For the bean mix you can add to
Combine all of the beans.
Mix well.
Yield: 20 cups.
Divide into 10 portions (2 cups each).
This is wonderful included in a Christmas basket along with a recipe for Ten Bean Soup.
rom a package of 15 bean soup (not seasoning packet), and 10
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.
heet and roast in oven for 15 to 20 minutes stirring
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.
To make Bean Soup Mix: Combine yellow split peas,
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.
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.
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.
entils or yellow split peas for a real rainbow of colors
they should be floating -- for a sweeter soup, leave them in, but
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes.
Add remaining ingredients with enough water to cover.
Bring to a boil, skimming foam from surface.
Reduce heat to medium-low and simmer about 2 hours.
Remove ham hocks from soup; discard bones and cut
meat into bite-size pieces.
Blend into soup.
Ladle into bowls and serve hot.
Makes 8 servings.
Slice sausage in 1/2 lengthwise and then in 1/4-inch rounds. Fry sausage; add water to cover.
Add carrots
and potatoes.
Cook for 20 minutes; add tomato sauce, kidney beans, spaghetti and 2 to 3 cups water.
Add salt and pepper to taste.
Simmer for 1 hour. Add cabbage; cook for 10 minutes.
Serve.
Serves 6.
ot. Simmer ham and sausage for 2 hours. Remove ham and
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.
Soak beans for at least 6 hours or