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Eight bean soup
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| Categories: |
Soups & Stews |
| Yield: |
1 |
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Ingredients:
| 1
| lbs | Mixtures of, (about 2 ?/td> | | | -c.) | | | Beans (great northern | | | -navy, kidney | | | Pinto, green split pea | | | -black | | | Garbanzo, lentils, b | | | -lack-eyed | | | Peas, etc.) | | | Ham bone or pork bones | | 1
| | Bay leaf | | 1
| large | Onion, chopped | | 1
| can | Tomatoes, (16 oz.) cut up | | 1
| tsp | Chili powder | | | Salt & pepper to taste |
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Procedures:
| 1 | Rinse beans. | | 2 | Place in large kettle, cover with about 2 quarts water, bring to a boil. | | 3 | Remove from heat, cover and let stand for 1 to 2 hours. | | 4 | Drain off water. | | 5 | Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf. | | 6 | Bring to a boil and simmer for 2 to 3 hours. | | 7 | Remove and discard bay leaf. | | 8 | Add onion, tomatoes, chili powder, salt and pepper. | | 9 | Simmer 10 minutes more (or longer). | | 10 | Serves 8. |
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