Bean soup #3

Yield: 8 Servings

Measure Ingredient
1½ cup Bean mixture (see instructions)
1 teaspoon Salt
2 quarts Water
1 \N Ham bone; -or-
1 pounds Of ham; diced
1 can (10-oz) Ro-tel tomatoes
1 large Onion; diced
1 \N Clove garlic; minced
1 \N Lemon; juice of
1 \N Long red or green chili pepper; or Cayenne pepper to taste (up to)
1 pounds Sliced Polish sausage; cooked and drained (optional)

Wash bean mixture. Cover with water, add salt and soak overnight, or bring to a boil for 5 minutes, remove from heat, and soak 1 hour. Drain. Place beans in water, add ham bone or ham and simmer for 3 hours. Add Ro-Tel, onion, garlic, lemon juice, red or green chili pepper, and simmer for 2 hours. If using sausage, add and simmer for 1 more hour. Yield: 8 to 10 servings.

Bean Mixture: The base mixture for this soup is 8 assorted packages of dried peas and beans. For example: lentils, split peas, baby limas, black beans, red beans, black-eyed peas, navy beans and barley.

Suggestion: 1-½ cup amounts can be packaged in a plastic bag and tied with a plaid ribbon with recipe enclosed for a Christmas remembrance.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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