Hillbilly many bean soup

4 servings

Ingredients

QuantityIngredient
---- BEAN MIX ------
Go to the supermarket with
A bulk section or natural
Foods co-op. Buy equal
Quantities of every dried
Bean you see: lentils, split
Peas,calico, aduki, orange
Lentils, any and all! When
You get home, mix all the
Beans fearlessly. Ten
Varieties is the min, 16 -
20 is not uncommon. ---- HERB MIX --------
½cupDRIED PARSLEY
¼cup+ 2 T dried summer savory
¼cupCumin seeds
2tablespoonsEa. fennel seeds, caraway
Seeds, dill seeds, cracked
Coriander seeds, sweet basil
And dried chervil
1tablespoonEa. celery seeds, dried
Thyme (lemon thyme, if
Available), lavender, sweet
Marjoram
½teaspoonTo 1 t cayenne pepper mix it all and store -- --------- SOUP ----------
2cupsBean Mix, washed
7cupsAny well-flavored vegetable or chicken stock, or water if using soup bone
1Soup bone, such as a bone from smoked ham, cured pork shoulder, or ham hock
1Bay leaf
1Fresh or dried chili
2tablespoonsHerb Mix
1largeOnion
2largesCloves garlic, pressed or more if you like
Salt and plenty of fresh ground black pepper
1canWhold tomatoes with their juice, coarsely pereed in a food processor
1mediumCarrot, scrubbed or peeled and sliced
1Rib celery with leaves, sliced
2mediumsPotatoes, scrubbed and finely diced
4ouncesFresh green beans, trimmed and sliced
2teaspoonsPickapeppa or Worcestershire
1dashHoney
Minced fresh parsley or other green herb, for garnish

Directions

1. In a large heavy soup pot, soak the beans in stock or water to cover overnight. (If using chicken stock, refrigerate) 2. The next day add enough of the remaining stock or water to cover the beans by 1 or 2 inches. Add the soup bone if using, the bay leaf, and chili. Bring to a boil, then turn down the heat to very low and let simmer, covered, until the beans are tender, 1 to 3 hours depending on the type of bean.

3. Add the remaining ingredinets except the parsley. Simmer, covered, until vegetables are tender, 20 to 25 minutes.

4. If using the suup bone, take it out, bick off any meat that clings to the bone, and return it to the soup. Take out the bay leaf and chili. mash a couple cups of beans against the side of the pot with a wooden spoon to thicken the soup slightly. Serve hot, garnished with the parsley. This suop is even better the next day.

From: The Dairy Hollow House / Soup & Bread, page 191 Submitted By BRENT WILLIAMS On 11-21-94