Sunday, February 15, 2015

13 Bean Soup II

I find this soup to be extremely filling and satisfying.  My family prefers the beans pureed (like split pea soup), whereas I like them left whole.  Either way, this soup is all sorts of hearty, tasty and never disappoints.

  • 2 2/3 c. dry bean mix
  • 8 c. water
  • 3 carrots, sliced -or- 1 can, drained -or- 1/2 c. dried, rehydrated
  • 1/2 onion, chopped -or- 1-2 T. dried onions
  • 1 ham bone, with meat -or- 1-2 cans of hams
  • 2 ribs of celery, chopped -or- 1/2 t. celery seeds
  • 2-3 t. brown sugar
  • 1/4 t. chili powder
  • 1 t. cumin
  • 1 t. oregano/basil
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 can tomatoes, drained
  • 2 T. ham bouillon -or- 1 T. chicken bouillon and 1 T. beef bouillon
     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 8 c. clean water.  Stir well and bake in oven at 275 for 3 hours.  Carefully remove ham hock from soup and strip meat from bone.  Puree soup if desired.  Chop up meat before stirring back into soup.  Serve hot with cornbread and honey/maple butter.

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