Bean Soup #3 (recipe) |
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| Ingredients for 8 servings | |
| 1 1/2 cup | Bean mixture (see instructions) |
| 1 teaspoon | salt |
| 2 quart | water |
| 1 | Ham bone; -or |
| 1 pound | Of ham; diced |
| 1 can | (10-oz) Ro-tel tomatoes |
| 1 large | onions diced |
| 1 | cloves garlic minced |
| 1 | Lemon juice |
| 1 | Long red or green chili pepper; or Cayenne pepper to taste |
| 1/2 | (up to) |
| 1 pound | Sliced Polish sausage; cooked and drained (optional) |
recipe preparation |
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Wash bean mixture. Cover with water, add salt and soak overnight, or bring to a boil for 5 minutes, remove from heat, and soak 1 hour. Drain. Place beans in water, add ham bone or ham and simmer for 3 hours. Add Ro-Tel, onion, garlic, lemon juice, red or green chili pepper, and simmer for 2 hours. If using sausage, add and simmer for 1 more hour. Yield: 8 to 10 servings. Bean Mixture: The base mixture for this soup is 8 assorted packages of dried peas and beans. For example: lentils, split peas, baby limas, black beans, red beans, black-eyed peas, navy beans and barley. Suggestion: 1-1/2 cup amounts can be packaged in a plastic bag and tied with a plaid ribbon with recipe enclosed for a Christmas remembrance. Susan Diffey Johnson From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive, | |
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