Eight bean soup

Yield: 8 Servings

Measure Ingredient
1 pounds (about 2 1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green split pea, black, garbanzo, lentils, black-eyed peas, etc.)
\N \N Ham bone or pork bones
1 \N Bay leaf
1 large Onion, chopped
1 can (16 oz.) tomatoes, cut up
1 teaspoon Chili powder
\N \N Salt & pepper to taste

Rinse beans. Place in large kettle, cover with about 2 quarts water, bring to a boil. Remove from heat, cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts fresh water (or broth-bouillon), ham or pork bones and bay leaf. Bring to a boil and simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion, tomatoes, chili powder, salt and pepper.

Simmer 10 minutes more (or longer). Serves 8.

Posted to EAT-L Digest 08 Sep 96 From: Joe Ames <ames@...>

Date: Mon, 9 Sep 1996 09:17:29 -0400

Similar recipes