There’s nothing better than a big bowl of hot soup on a cold winters’ night to warm you up and fill your tummy. A special thanks to a dear old friend, Amelia, for sharing this recipe. She won a senior citizen cook off contest with this scrumptious recipe way back in the 1970’s, and once you try it, you’ll know why. I substitute fire roasted tomatoes in place of the diced tomatoes and add a dash or two of Tabasco sauce, as we prefer a little “heat” to our soup.
15 Bean Soup
Course: Uncategorized8
servingsIngredients
1 pound package 15 variety beans
1 Tablespoon salt (for soaking)
8 cups water
1 pound ham, diced
1 large onion, chopped
1 can diced tomatoes (approx 15 ounces)
1 large red hot pepper, chopped or 1 teaspoon chili powder
2 cloves garlic, minced
1 lemon, juiced
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and Pepper to taste
Directions
- Wash beans thoroughly. Place in kettle. Cover with water and 1 Tablespoon salt. Cover and soak overnight. Next day, drain the beans and return them to the kettle. Add 8 cups water, the onions and the ham. Bring to a boil then lower flame to simmer. Cover and simmer slowly for 2 hours, stirring occasionally. Add the remaining ingredients, simmer for 30 minutes more and then serve.
Notes
- This soup goes great with a big slice of sourdough bread or warm dinner rolls.
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