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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Loaded with beans of all shapes and sizes, this colorful combination cooks up into a satisfying soup that;ll stand by itself or serve as a side dish. Pens Rhonda Letendre from Epsom, New Hampshire, Not only do I give the mix away as a gift, I keep it on hand to make for my family, too. They love it! Ingredients:
bean mix: |
1-1/2 cups each dried lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans |
additional ingredients (for each batch): |
2-1/4 quarts water |
2 cups cubed fully cooked ham |
1 can (14-1/2 ounces) stewed tomatoes |
1 medium onion, sliced |
1 medium green pepper, chopped |
1 garlic clove, minced |
2 teaspoons salt |
1 teaspoon each dried marjoram, oregano, parsley flakes and italian seasoning |
Directions:
1. In a large bowl, combine beans; divide into six batches (2 cups each). Store in airtight containers. Yield: 6 batches (12 cups total).
2. To prepare soup: Place one batch of bean mix in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
3. Drain. Add 2-1/4 qts. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Add ham, tomatoes, onion, green pepper, garlic and seasonings; return to boil. Reduce heat; simmer for 45-50 minutes. Yield: 6 servings.
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