Name: Eight Bean Soup
Ingredients: 1 lb (about 2 1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green split pea, black, garbanzo, lentils, black-eyed peas, etc.); Ham bone or pork bones; 1 Bay leaf; 1 lg Onion, chopped; 1 cn (16 oz.) tomatoes, cut up; 1 ts Chili powder; Salt & pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soups	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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@PROLOG.NET>
Date:    Mon, 9 Sep 1996 09:17:29 -0400

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