Miss Dottie's 13 Bean Soup
Source of Recipe
BBR
Recipe Introduction
Posted by: HollyMcDonoughGA
List of Ingredients
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black eyed peas
1 pound dried red OR brown lentils
1 pound dried cranberry beans
Recipe
Attach this recipe to each jar:
2 cups 13-bean soup mix
1 smoked ham hock
2 cans (14.5 ounces) stewed tomatoes
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 bay leaf
6 cups water
1/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Combine beans in a very large bowl. Pour 2 cups into a large wide mouth jar.
To Make 13 Bean Soup: Cover bean mix with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, bay leaf and 6 cups water.
Bring to a boil over medium high heat; reduce to medium low, cover and simmer 1 hour. Add remaining ingredients; continue to simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm.
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