Monday, February 19, 2007

15 Bean Soup

Stage One:
Make stock with ham bone. Refrigerate overnight. Remove and discard solidified layer of fat. Use stock immediately or freeze. I always have some sort homemade stock in my freezer, usually in a large 6-8 qt Rubbermaid container. See my 10/8/04 entry for instructions for making stock.

Stage Two:
In a 3 qt container cover beans (1 lb 4oz dry) with fresh, cold water and soak overnight (at least 8 hrs). Dump mixture into collander discarding *old* water. In a large stock pot, cook beans in ham stock (approx 5-6 qts). I bring mine to a rolling boil, then turn down to low simmer for 3 hrs or until soft. Refrigerate. Use or freeze.

Stage Three:
In a large (8qt) stock pot, sauté chopped onions, minced garlic, diced celery, and sliced carrots in 2 T safflower oil until onions are translucent. Add cooked beans. Add 28 oz can diced tomatoes with juice. Add 1 qt V-8 juice. Add juice from one lemon. Add 1 tsp chili powder. Stir occasionally while simmering mixture over medium flame. Do not boil.

Makes 8 qts.

Have you ever made soup *from scratch*?

1 comment:

  1. Yes. Some of my husband's favorites are my homemade chicken noodle soup, beef and rice soup, and chicken and dumplings. He also likes the ham and northern bean soup I make - but your recipe for 15-bean soup sounds better!