Nine bean soup
8 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>