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15 Bean Soup

June 20, 2017

15 Bean Soup

1 lb 15 bean mix
1 large onions, chopped
4 garlic cloves, minced
1 quart stewed tomatoes
3 stalks celery chopped, leaves included
1 lb beef, turkey, chicken, or ham hocks
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 Tbsp paprika
1 tsp dried mustard powder or 1 Tbsp Dijon mustard
1 tsp dried rosemary, optional
1 tsp black pepper
salt to taste
2 Tbsp olive oil or bacon fat
2 chicken bouillon cubes

Cover beans with water and let soak over night.

Next day, rinse beans, set aside. In a large heavy pot add oil or bacon fat; sauté meat, onion, and celery until tender; add garlic and sauté two more minutes.

Add beans and cover with water. Add tomatoes with juice, parsley, paprika, mustard, rosemary (if using), black pepper, bouillon cubes, and about 1 teaspoon of salt to start with. Mix well. Bring to boil; stir, reduce heat cover and simmer for 4 to 5 hours or until all beans are tender; stir every 20 minutes or so. You want consistency a little thicker than soup. Taste, add more salt or pepper if needed.

Serve over cooked rice or with biscuits or cornbread.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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