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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This recipe is excellent to make up as a gift; indeed, Lady Hanson had me make pounds of the mix for her to place into the Christmas gift parcels for the local church in Palm Springs. Serves: 12 Time: 15 Categories: Soups, Soup Mixes, Gifts Ingredients:
1 lb, dried black beans |
1 lb, dried red beans |
1 lb, dried kidney beans |
1 lb, dried navy beans |
1 lb, dried great northern beans |
1 lb, dried baby lima beans |
1 lb, dried large lima beans |
1 lb, dried pinto beans |
1 lb, dried green split peas |
1 lb, dried yellow split peas |
1 lb, dried black-eyed peas |
1 lb, dried red lentils |
1 lb, dried green lentils |
1 lb, dried brown lentils |
1 lb, dried cranberry beans (aka borlotti beans) |
Directions:
1. Combine the beans in a very large bowl; pour 2 cups into a large wide mouth jar.
2. In addition, if using for a gift hand write or type an attractive instruction card and then attach this to the Jar title it: If you really want to be thoughtful, you may include the spices in a separate bag included with the jar.
3. Bean and Ham Soup
4. To make a delicious bean and ham soup you will need;
5. 2 cups, 15 bean soup mix
6. 1, smoked ham hock (Unsmoked is fine)
7. 2 cans, 14.5 ounces stewed tomatoes
8. 1 medium onion, chopped
9. 2 ribs celery, chopped
10. 1 clove garlic, minced
11. 1, bay leaf
12. 6 cups, water
13. 1/4 cup, chopped fresh parsley
14. 1 tablespoon, red wine vinegar
15. 2 tablespoons, salt
16. 1 teaspoon, ground black pepper
17. 1 teaspoon, chili powder
18. 1 teaspoon, ground cumin
19. Method:
20. Cover the bean mix with water and soak overnight.
21. Drain the beans and place in a large soup-pan/stockpot, add the ham hock, tomatoes, onion, celery, garlic, bay leaf, and 6 cups of water. Bring to a boil over a medium high heat; reduce to a medium low heat, cover and simmer for 1 hour. Add the remaining ingredients; continue to simmer for 1 hour or until the beans and ham are tender. Take out the ham hock remove the meat from the bone cut into small bit-size pieces and return to the soup, remove the bay leaf before serving.
22. Serve hot with nice crusty bread.
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