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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.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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