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.
Served daily in U. S. Senate dining room.
Wash beans and soak overnight in large kettle.
The next morning, add enough water to make 5 quarts.
Add ham bone or hock and simmer about 2 hours or until beans begin to be mushy.
Add potatoes, onions, celery and garlic.
Simmer for 1 hour.
Remove bone, dice meat and return it to soup.
Add salt and pepper.
Makes 4 to 5 quarts.
Wash beans. Cover with cold water and soak overnight, then drain. Turn into heavy kettle with ham bone and water (3 quarts). Simmer 2 hours.
Add mashed potatoes, onions, celery, garlic and parsley. Simmer an additional 1 hour or until beans are soft and tender. Remove ham bone. Cut off meat and chop coarsely. Return to soup and season to taste with salt and pepper.
Soak beans overnight in cold water and cover.
Drain beans and put them in a soup kettle with hambone and water.
Bring water to boil and simmer the mixture for about 2 hours.
Stir in 1 cup mashed potatoes, onions, celery, garlic cloves and parsley.
Simmer the soup for 1 hour longer or until beans are thoroughly cooked. Remove hambone from kettle.
Dice the meat on it and return meat to soup.
Serves 6.
Wash beans and soak overnight.
Rinse and add water to make 5 quarts.
Add ham bone and simmer 2 hours on low heat.
Add vegetables and simmer 1 hour more.
Remove bone, leaving meat in soup.
Season as desired with salt and pepper.
Makes about 4 1/2 quarts.
eat and bones from the soup. Remove meat from the bones
Put soaked beans, ham bone and water in kettle and simmer until beans are tender.
Add mashed potatoes and stir until well mixed.
Add remaining ingredients and simmer another hour.
Remove ham bone, cut up meat and return to soup.
Check seasonings. Serves 12.
Put beans and enough water to cover in pot.
Bring to a boil, and boil for 2 minutes.
Remove from the heat and soak for 1 hour.
Drain and rinse beans.
In large pot, put beans, ham bone, and 3 quarts water.
Bring to a boil.
Reduce heat,cover and simmer for 2 hours.
Add next 5 ingredients.
Add salt and pepper to taste.
Simmer for 1 hour.
Remove hambone.
Remove meat from bone and cut in small pieces.
Return to pot.
Heat through.
Pick over beans; wash thoroughly.
Drain and soak overnight in a large kettle with 5 quarts water.
The next day, drain liquid and measure.
Add enough water to make 2 quarts.
Add ham bone and garlic.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Add potatoes, onion and celery; simmer 1 hour longer or until beans fall apart.
Remove bone.
Cut up any meat into small pieces.
Return to soup; season to taste with salt and black pepper.
Makes 4 main dish servings.
Rinse beans in cold water. Check carefully for rocks and pebbles and cover with water. Soak at least 8 hours or overnight. Drain and return beans to pot. Cover with 5-inches of water. Finely chop onions, celery, garlic and carrots and add to pot. Add ham and remaining ingredients. Bring to a boil; reduce heat and add water as needed or it will burn. Keep beans covered with water at all times and stir often. Season to taste. Soup is best when prepared a day ahead of time and reheated.
(For the bean mix you can add to
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
Combine soup, bouillon, water and onion in saucepan.
Stirring often, simmer until onion is soft.
Let soup cool to lukewarm and stir in sour cream.
Add sherry and also salt and pepper if needed.
Reheat.
Float a lemon slice on each serving.
Sometimes instead of a lemon slice, I put a huge spoon of salsa on top and garnish with fresh cilantro.
Serves 4 to 6.
To make Bean Soup Mix: Combine yellow split peas,
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
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.
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.
rom a package of 15 bean soup (not seasoning packet), and 10
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.
br>Stir in the black bean soup mix and tomatoes.
Add