| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gifts, Mixes, Sent to: el, Soups | 6 | Servings | |
INGREDIENTS
| 4 | T | Lima beans, large |
| 3 | T | Lima beans, small |
| 3 | T | Red kidney beans |
| 3 | T | Great northern beans |
| 2 | T | Split peas, yellow |
| 2 | T | Split peas, green |
| 2 | T | White beans, small |
| 2 | T | Lentils |
| 2 | T | Black-eyed peas |
| 2 | T | Pinto beans |
| 2 | T | Garbanzo beans |
| 2 | T | Navy beans |
| 2 | T | Black turtle beans |
| 2 | T | Cranberry beans |
| 2 | T | Barley |
| 1 | t | Chili powder |
| 1/4 | t | Garlic powder |
| 1 | T | Chopped dried onions |
| 1 | t | Dried bell pepper |
| 1/2 | t | Oregano |
| 1/4 | t | Cracked black pepper |
| 1 | ce can of tomatoes or 2 14-1/2 ounce cans Juice of, ce can of tomatoes or 2 14-1/2 ounce cans Juice of 1 lemon |
INSTRUCTIONS
To make the soup mix, combine the beans and place in plastic bag. Place the spices in a small plastic bag. Include the following recipe: Calico Bean Soup Package of beans Packet of spices Hambone, hamhock or 1/2 pound of ham* 2 quarts of water 1/2 teaspoon ginger 1 large onion, chopped Salt to taste *If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water. Wash beans thoroughly. Place in a large kettle, cover with water and soak overnight. Next day, drain beans and cover with new water. Bring to a boil and once a hard boil starts, boil for 10 mins. Drain. Add 2 quarts of new water and ham or ham hock (or use broth if omitting ham) and ginger. Simmer slowly for 2-1/2 to 3 hours. Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt). Simmer another 30 minutes or until beans are tender. Take ham from soup. Remove any bits of ham from bone and return to soup. If using boneless ham, cut into bite-size pieces and return to soup. Serve. ORIGINATOR Deborah Kirwan (dkkirwan@creighton.edu) SUBMITTED BY Grace Wagner (wgmm@main.citynet.net) DATE 10/5/96 Recipe By : Deborah Kirwan (dkkirwan@creighton.edu) 9/96 Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 08:18:14 -0400 From: Grace Wagner <wgmm@MAIN.CITYNET.NET> NOTES : Substitute beans freely; use anasazi beans, pink beans, red beans, etc. There should be approximately 1 pound of beans in all.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 97.6mg
Potassium: 312.6mg
Carbohydrates: 18.7g
Fiber: 5.7g
Sugar: <1g
Protein: 5.9g