| 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 <ames@PROLOG.NET>
Date: Mon, 9 Sep 1996 09:17:29 -0400
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”