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.
our in water to make soup your desired thickness. Stir bay
re done. Make sure the soup is not too thick or
emaining carrots and celery into soup. Heat to boiling; reduce heat
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Soak beans over night.
Drain and rinse.
In soup pot add beans water and bouillon bring to boil reduce heat and simmer.
Cook 1 hour until tender but firm on the inside.
Add celery,onion,carrots, cook 30 minutes until tender.
Add ham,tomato and spices cook 10 minutes.
Add cornstarch and water mix.
simmer 5-10 minutes until thickened.
Cool 10-15 minutes.
mix well and serve.
he milk into the bean soup.
Cook the soup until heated through
r pick a colorful dried bean of your choice for this
In a soup pot, brown sausage until no
To make Bean Soup Mix: Combine yellow split peas,
Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
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.
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.
Cook first three ingredients in one gallon water until beans are almost done.
Add remaining ingredients and cook until vegetables are tender.
Season with salt and pepper to your taste.
This recipe is from a restaurant in Columbus Ohio where it is the speciality.
It sells out every cold, rainy, dreary day we have.
I have written the recipe exactly as it was given to me by the chef.
I know it is a little sketchy, but I've made this soup many many times and it always turns out.
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.
br>I use this tea recipe #63785 Southern Sweet Tea.
br>Place each type of bean in jar in the order
Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.
Use no salt.
Boil potatoes, celery and onion until soft. Save water for soup. Add the Great Northern beans to the potatoes and water.
Add more water.
Break chunks of ham into soup. Add parsley and pepper. Do not add salt because of ham. Add more water, if necessary. Simmer on low until hot. Stir occasionally to keep from sticking.
Use for summer picnics or on a cold winter day.
Serves 6 or more.