Hillbilly Bean Soup Recipes

HILLBILLY BEAN SOUP

Steps:

• Boil the drained, soaked beans with the water, bone, bay leaf and chili in a large pot.
• Reduce to a simmer and simmer for 3 hours.
• Add the remaining ingredients and simmer for 1 hour longer.
• This was a requested recipe and in my comments I said that if you dont have all the ingredients for the herb mix dont worry about it.
• Shake in what you got.
• If you go out and buy everything required in the spices-you're looking at around 50 bucks!

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

HILLBILLY SOUP

Steps:

• Make the Farfel Recipe first.
• In a bowl, combine flour, ground flaxseed and salt. Mix well. Turn out onto counter.
• Make a space in the center of the dough, break eggs into well.
• Beat eggs with a fork, slowly bringing flour and flaxseed into mixture.
• As the dough starts to thicken, use your hands to form a ball.
• Knead 2 minutes. Dough will be stiff.
• Coverr under a bowl for 20 minutes.
• Move onto a floured surfaceand coat mixture with flour.
• Shake off excess flour.
• While the Farfel is sitting under the bowl, begin the rest of the soup recipe.
• Brown the beef tips in a large skillet over medium heat until pink is gone.
• Drain off fat.
• Add onion, basil, oregano, and garlic and simmer about 3 minutes on low heat.
• Transfer into a large pot the meat mixture and add the chicken stock on low heat.
• Stir in the farfel, cook until done for approximately 6-8 minutes.
• Add the beans and catsup. Allow to simmer another 5-10 minutes.
• Transfer to bowls and serve with parmesan or swiss cheese.

BEANS & SAUSAGE SOUP - OR NOT

Steps:

• 1. Soak the beans overnight in Dutch oven full of cold water. Pour off water and add 8 cups fresh water to the beans.
• 2. Add sausage, onion, garlic, salt, can of tomatoes, and lemon juice.
• 3. Bring to a boil and then simmer, covered, for about 4 hours. Then add the can of tomatoes and green chilies. Simmer at least another half hour. Remove cover and let cook down a bit.
• 4. NOTE: You may use the seasoning packet that comes with the beans, but I don't use it. Instead of serving as a soup, I serve it over hot rice with some garlic bread.

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.