15-bean Soup

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Dinner tonight: 15-bean soup, made with some of the leftover Thanksgiving ham. (There's still plenty left for sandwiches!) It's been cooking on the stove all afternoon and smells heavenly.

15-BEAN SOUP

1 bag dried 15-bean mix
8 cups water

32-oz box of chicken stock
A meaty ham bone or chunks of leftover ham

7 cups chicken stock

½ large onion, chopped
2 large stalks celery, chopped
2 large carrots, thinly sliced
5 large cloves garlic, crushed
Juice of one-half lemon
1/3 cup sugar (I use coconut palm sugar)
5-6 dried bay leaves
2 tsp Bay Seasoning
Salt and pepper to taste
1-2 cups milk as needed

Soak beans overnight in 8 cups of water. The next day, drain and thoroughly rinse the beans.

Dump the beans into a large kettle. Add chicken stock then enough water to cover the beans.

Add ham meat bone or meat. Simmer, uncovered, on medium-low heat until beans are beginning to get tender – about two hours. Stir every now and then.

Stir in all the remaining ingredients except the milk. Cook about 30 minutes longer or until vegetables are tender. Add a half-cup of milk; or more as necessary, if the broth becomes too thick.

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Post# 362903 11/29/2016 at 17:26 (2,704 days old) by electrolux137 (Los Angeles)
Checkrate/Likes 1 ~ ~ Dinner tonight: 15-bean soup, made with some of the leftover Thanksgiving ham. (There's still plenty left for sandwiches!) It's been cooking on the stove all afternoon and smells heavenly. 15-BEAN SOUP 1 bag dried 15-bean mix 8 cups water 32-oz box of chicken stock A meaty ham bone or chunks of leftover ham 7 cups chicken stock ½ large onion, chopped 2 large stalks celery, chopped 2 large carrots, thinly sliced 5 large cloves garlic, crushed Juice of one-half lemon 1/3 cup sugar (I use coconut palm sugar) 5-6 dried bay leaves 2 tsp Bay Seasoning Salt and pepper to taste 1-2 cups milk as needed Soak beans overnight in 8 cups of water. The next day, drain and thoroughly rinse the beans. Dump the beans into a large kettle. Add chicken stock then enough water to cover the beans. Add ham meat bone or meat. Simmer, uncovered, on medium-low heat until beans are beginning to get tender – about two hours. Stir every now and then. Stir in all the remaining ingredients except the milk. Cook about 30 minutes longer or until vegetables are tender. Add a half-cup of milk; or more as necessary, if the broth becomes too thick. Photos... < > Photo 1 of 2 View Full Size This post was last edited 11/29/2016 at 17:46

Post# 362919 , Reply# 1 11/29/2016 at 23:45 (2,703 days old) by cb123 (Mobile, Al.)
Checkrate/Likes It smells like the sheets are going to be hovering tonight!

Post# 362920 , Reply# 2 11/29/2016 at 23:48 (2,703 days old) by luxflairguy (Wilmington, NC)
Checkrate/Likes this recipe doesn't make sense. One can understand 8 C of water to soak the beans and then toss. But then a qt. of chicken stock, the ham remains and then 7 Cups of chicken stock? Or should it read 1 quart of chicken stock and 3 C of water to make 7 Cups of stock? Confusing. Also 5-6 bay leaves can be very overpowering. Corrections please!

Post# 362922 , Reply# 3 11/30/2016 at 02:22 (2,703 days old) by electrolux137 (Los Angeles)
Checkrate/Likes 1 ~ ~ That's just a typo. Delete the line "7 cups chicken stock." Thanks for pointing it out. I'll correct it in the original recipe. You'll note in the directions that it states "Add chicken stock then enough water to cover the beans." As for bay leaves, that's a matter of taste. Same as salt, pepper & other seasonings.