Friday, January 06, 2006

Nine Bean Soup

This is an easy, flavorful soup that has lots of variations.The soup pictured above was made in a crock pot without pasta.
1 package soup beans (see note)
2 quarts water.
2 teaspoon salt omit if using ham
1 ham bone and scraps , or turkey leg or 1 1/2 pounds chuck roast
1 28-oz. can tomatoes, coarsely chopped or one can diced tomato and green chilies (RoTel)
1 large onion
1 teaspoon chili powder or 2 teaspoons mixed spices (thyme, savory, sage, oregano)
2 tablespoons lemon juice
Brown sugar to taste
1/4 pound pasta

In a very large soup kettle, sock the beans with the salt overnight. Next day add the meat and bring to a boil over high heat. Reduce heat and simmer, covered 2 hours. Add tomatoes and onion, chilies powder or herbs and the reaming ingredients. Cook 1 hour longer. If the soup gets too thick add more broth or water. Remove meat, chop it into bite size pieces. and return to soup.

Crockkpot Method: Put all the ingredients in a crockpot/slowcooker and cook for 8 to 10 hours on low. You do not need to soak beans if cooking in crockpot. If you want to add the pasta cook in another pot according to package directions and then add to the soup. Serve.

1 pound of each bean
-white navy beans
-white lima beans
black beans
kidney beans
pinto beans
green peas
Mix the legumes and barley. Divide into 9 bags (2 cups). Add 1 dreid hot chili and seal. Store in refrigerator until ready to use.

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