nine bean soup
- Categories
- American
- Beans
- Beef
- Pork & ham
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Nine Bean Soup Mix |
| 1 quart | Water |
| 2 teaspoons | Salt; optional |
| 1 | Turkey leg OR ham bone & scraps OR |
| 1½ pounds | Chuck roast |
| 1 can | Tomatoes (28 oz), chopped |
| 1 large | Onion; chopped |
| 1 teaspoon | Chili powder OR |
| 2 teaspoons | Dried herbs (thyme, savory, etc) |
| 2 teaspoons | Lemon juice |
| Brown sugar; to taste | |
| ¼ cup | Small pasta |
Soak the beans overnight in water and salt. Next day, pour off the water and add two quarts fresh water and the meat, and bring to a boil over high heat. Reduce heat and simmer, covered for two hours. Add the tomatoes and onion, chili powder or herbs and the remaining ingredients. Cook 1 hour more. If the soup gets too thick, add broth or water. Remove the meat, Chop it in bite size pieces, and return to soup.
This freezes well
Posted to MC-Recipe Digest V1 #275 Date: Sun, 3 Nov 1996 02:28:29 +0000 From: Patti McCoy <patti-will-mccoy@...>
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