| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Soups | 1 | Servings |
INGREDIENTS
| 1 | lb | Dried navy beans |
| 1 | lb | Dried pinto beans |
| 1 | lb | Dried Great Northern beans |
| 1 | lb | Dried green split peas |
| 1 | lb | Dried yellow split peas |
| 1 | lb | Dried black-eyed peas |
| 1 | lb | Dried lentils |
| 1 | lb | Dried baby lima beans |
| 1 | lb | Dried lg. lima beans |
| 1 | lb | Dried black beans |
| 1 | lb | Dried red beans |
| 1 | lb | Dried soy beans |
| 1 | lb | Barley pearls |
| 2 | c | French Market soup mix |
| 2 | qt | Water |
| 1 | Ham hock | |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | cn | (16 oz.) whole tomatoes, cut up, juice & all |
| 1 | lg | Onion, chopped |
| 1 | Clove garlic, minced | |
| 1 | Chili pepper, coarsely chopped -or- | |
| 1/2 | cn | (10 oz) Rotel tomatoes (optional) |
| 1/4 | c | Chopped parsley (optional) |
| 1/4 | c | Lemon juice (optional) |
INSTRUCTIONS
SOUP MIX RECIPE Divide into fourteen 2 cup packages. This is a nice Christmas gift with recipe attached. Sort and wash 2 cups Bean Mix. Place in Dutch oven, cover with water 2 inches above beans, soak overnight. Drain beans. Add 2 quart water and mix first 3 ingredients. Cover and bring to a boil, reduce heat and simmer about 2 hours, or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts. Posted to EAT-L Digest 08 Sep 96 From: Joe Ames <[email protected]> Date: Mon, 9 Sep 1996 09:17:29 -0400
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