his point.
Puree the soup if you are on 1st
(For the bean mix you can add to
Soaked bean adding 1 tsp Baking Soda
Place bean mix into a large bowl and cover with several inches of
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
he drained white beans, the two quarts cold water. the ham, the
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.
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours.
Add parsley, onions, garlic, celery and tops, salt and pepper.
Simmer, uncovered, for 1 hour or until vegetables are tender.
Remove ham bone, dice the meat, and add meat to soup.
Serve hot.
0 minutes.
Add the white wine, garlic, stock, and small
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.
Prepare beans as directed.
Do not add the seasoning pack that is included.
Add listed seasonings to taste along with ham bone and cubed ham.
Serve with cornbread.
To make Bean Soup Mix: Combine yellow split peas,
listers and blackens. Cover peppers with plastic wrap or paper for
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
Soak beans in water to cover overnight. Drain and place in large soup kettle. Add ham bone and 3 quarts of water. Simmer slowly for an hour. Stir in mashed potatoes and let simmer another hour. Then add all the remaining ingredients and simmer another hour or until done. Remove the ham bone; dice the meat off of it and return the meat to the kettle. Discard the bone. Serve with corn bread or large chunks of warm French bread.
Combine first 2 ingredients in a large saucepan.
Mash slightly with potato masher.
Stir in water and cook over low heat until thoroughly heated.
Meanwhile, saute onion and carrot in butter until tender and add with ham to bean mixture.
Cook over low heat for 10 minutes or until thoroughly heated, stirring occasionally. Makes 4 servings.
May be doubled easily.
he ham bone, the beans from a package of 15 bean soup (not
hour, or cover beans with water and soak over- night
Sort and wash bean mix.
Place in Dutch oven.
Cover with water 2-inches above beans and soak overnight.
Drain beans and add 2 quarts water with ham, onion, garlic and salt.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours or until beans are tender.
Add remaining ingredients.
Simmer another 30 minutes or more, stirring occasionally.
Yield:
8 cups.
SOUP: Preheat oven to 450F Cut