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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a delicious bean soup. great on a cold day! But I just use my large ''bean pot''. Ingredients:
1/2 cup dried red field peas |
1/2 cup dried kidney beans |
1/2 cup dried black-eyed peas |
1/2 cup dried green baby lima beans |
1/2 cup dried black beans |
1/2 cup dried navy beans |
1/2 cup dried green split peas |
1/2 cup dried great northern beans |
1/2 cup dried lentils |
1/2 cup dried cranberry beans |
1/2 cup dried pinto beans |
2 carton chicken broth (32 ounce) |
1 large onion -- chopped |
1 cup celery -- chopped |
3 cloves garlic -- minced |
1 can diced tomatoes (28 ounce) -- undrained |
1 can diced tomatoes and green chilies (10 |
ounce) -- undrained |
2 teaspoons chili powder |
1 teaspoon salt |
1 pound bacon -- cooked and crumbled |
Directions:
1. In a large Dutch oven, combine field peas and next 10 ingredients; Add Water to cover. Bring to a boil over high heat; boil 1 minute. Cover,Remove from heat, and let stand 1 hour.
2. Drain and return bean mixture to Dutch oven.
3. Stir in chicken broth, onion, celery, and garlic. Bring to a boil over
4. Medium-high heat; reduce heat, and simmer, uncovered, 1 1/2 hours.
5. Stir In all diced tomatoes and green chilies, chili powder, and
6. Salt.
7. Simmer 30 minutes.
8. Ladle soup into bowl, top with crumbled bacon.
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