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.
>- And finally, you will need 4 cups of diced ham. Normally
Add potato, cauliflower, and carrots; cover and steam until very tender
>and celery in oil and add to soup.
Saute potato and
oil, cover reduce to mild and simmer for about 1 1
ans in a large saucepan and cover with 2 inches of
n a Dutch oven or soup kettle; add water to cover
Sort and wash beans and place in large dutch oven.
eans into a large container and cover with several inches of
oil. Add the salt and the beans and remove from heat. Let
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.
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.
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.
eans: Rinse and pick over beans and place in a
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Combine yeast, water and Shredded Wheat biscuits.
Let
In large saucepan, saute vegetables slightly; add water and simmer 10 minutes; or until tender.
Add kielbasa and bean soup lastly.
Heat.
Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.