Mixed Dried Bean Soup Recipes

DRY BEAN SOUP MIX

Steps:

• Gather all your ingredients.
• Using a wide-mouthed canning funnel, layer the dried beans in a glass jar.
• In a small dish, combine all the spices.
• Place in spice mix in a small bag and add to jar.
• Screw on lid and store.
• Rinse beans to remove any debris. Soak beans overnight (add enough water to cover and an extra 1-2 inches). I do this in my crock pot.
• In the morning, dump the soaking water.
• To the crock pot and beans add the spice packet, 1 - 2 cups of water, 2 cups of stewed or diced tomatoes (optional).
• I also often add a ham hock or ham bone for more flavor.
• Turn on to low head and cook for 4-6 hours, or until beans are tender.Turn crockpot down to low or warm, and let simmer until ready to serve.
• Garnish with sour cream, cilantro, or cheese and desired.

MIXED BEAN SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.

DRIED BEAN SOUP MIX

Steps:

• Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
• BASIC 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.
• MEATY BEAN SOUP 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.
• SPICY BEAN POT 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 teaspoons 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.
• CHEESY BEAN 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.

BE PREPARED FIVE-BEAN SOUP MIX

Steps:

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

MIXED DRIED BEAN SOUP

Steps:

• Place in large pan, cover with water, soak, rinse well, then add 2 quarts water and 1/2 lb. lean ham, cubed.
• Simmer slowly 2 1/2 hours.
• ADD: 1 large onion, chopped; 1 large can tomatoes; 1 teaspoons chili powder, 1 clove garlic, chopped; salt and pepper to taste.
• Simmer another hour or until done.
• Before serving, add 1/2 cup red wine; 1/2 cup chopped parsley.