 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
This is another good recipe that you can make up all the dry ingredients and put together as a gift. When made the soup is absolutely delicious and we serve it with some tasty homemade crusty bread. Ingredients:
(serving size: 1 1/2 cups). |
you will need |
dried bean mix |
1 lb dried kidney beans |
1 lb dried yellow lentils |
1 lb green split peas |
1 lb dried black beans |
1 lb dried black-eyed peas |
spice mix |
5 tsp salt |
5 tsp dried basil |
5 tsp dried rosemary |
5 tsp dried marjoram |
2 1/2 tsp black pepper |
1 1/4 tsp crushed red pepper |
5 x bay leaves |
additional soup ingredients |
8 cups of water |
one x smoked or green ham hock (about 1/2 pound) |
1 cup chopped onion |
one can chopped tomatoes un-drained (14.5-ounce) |
Directions:
1. To prepare dried-bean mix, combine first five ingredients in a large bowl.
2. Divide the bean mixture into 5 equal portions (about 2 1/2 cups each), and place in airtight containers.
3. To prepare the spice mix, combine the salt and the next 6 ingredients (salt through bay leaves) in a bowl, divide the spice mix into 5 equal portions, and place in small airtight containers.
4. To prepare the soup, sort and wash 1 portion of the dried-bean mix, and place in a large Soup pan or Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours, drain.
5. Combine the drained bean mixture, 8 cups water, and the ham hock in a large Soup pan or Dutch oven; bring to a boil. Add 1 packet of spice mix, onions, and tomatoes, cover, reduce the heat, and simmer for 2 hours. Uncover; cook 1 hour, discard the bay leaf, remove the ham hock from the soup. Then remove the meat from the bone; shred the meat with 2 forks, return the meat to the soup and serve
|
|