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Eight Bean Soup




Source of Recipe


Macklinda


List of Ingredients




Eight Bean Soup

1/3 cup dried split peas
1/3 cup dried lentils
1/3 cup dried blackeye peas
1/3 cup dried kidney beans
1/3 cup dried baby lima beans
1/3 cup dried garbanzo beans
1/3 cup dried pinto beans
1/3 cup dried navy beans
1 1/2 cups chopped onion
2 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery
6 chicken bouillon cubes
2 teaspoons sugar
1 bay leaf
5 whole cloves
1 teaspoon dried summer savory, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt, (optional)
1/4 teaspoon pepper
1 (8 ounce) ham slice, cubed



Recipe



Sort over peas and beans. Combine peas and beans, rinse and soak in 2 quarts water overnight (or bring to a boil, cook 2 minutes; let stand, covered, 1 hour). Drain. Combine peas and beans with next 12 ingredients and 2 quarts water in large kettle or Dutch oven. Simmer, covered, until beans have tender skins and are mealy inside (2-3 hours). Stir in cubed ham during last half hour of cooking. Remove bay leaf and cloves.

Variation: Substitute 1 (1 pound) bag 16 Bean Mix for dried peas and beans.

Makes about 14 (1 cup) servings.