Bean Soup Mix and Variations
1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Salt
Combine all ingredients in a plastic bag or an airtight container;
store, tightly sealed, until needed.
Bean Soup
Combine contents of package with 7 cups water in a 3-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove
from heat, cover, and let stand 1 hour. (Or soak bean mixture in the
water overnight in a covered pan.) Do not drain. Bring beans and
liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or
until beans are tender. Remove bay leaf. Season to taste. Makes 6-8
side dish servings.
Bean Soup with Meat
Follow basic recipe through the soaking step. Add 1 3/4-1 pound
smoked pork hock or beef shank crosscuts. Bring to boiling; reduce
heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef
shanks. Remove meat, chop coarsely and return to soup. Remove bay
leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one
medium carrot, chopped. Cover and simmer for 30 more minutes. Season
to taste. Makes 4-6 servings.
Chili Bean Soup
Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.
Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili
powder and cook 1 minute. Add to bean soup along with 1 10-oz. can
Rotel. Heat through, stirring occasionally. Season to taste. Serve
in tortilla bowls or with corn chips. Garnish with jalapenos, if
desired. Makes 6-8 main-dish servings.
Bean Cheese Soup
Follow basic recipe through the soaking step, except reduce water to
4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1
6-oz. link cheese food or smoked cheese food. Cook and stir until
beans are soft.
Makes 4-6 main dish servings. |