Seven Bean Soup Recipes

Steps:

• Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

Steps:

• Combine all the ingredients together.
• Store tightly covered in an a large glass container.
• Use desired amount in soup recipes.
• The beans will have to soak overnight in water before using.

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Steps:

• 1. In a medium ( 4 quart ) saucepan cover ham hocks and soup bones with water 2 inches above the meat, abour ( 10 cups ) Bring the water to a boil, partially cover with lid , reduce heat and simmer over low heat for 2 1/2 hours .Skim off the brown film as it collects on the surface.
• 2. Soak beans before cooking- the beans may be quick soaked by covering them with water and bringing to a boil for 2 minutes. Set aside and allow to soak for one hour. Drain off and discard the water. Blanching beans for 2 minutes and soaking for one hour is equivalent of 6 to 8 hours of soaking.
• 3. Drain off beans, while the meat is cooking, place the beans in another saucepan, add water to cover plus 2-3 inches, about 4-quarts altogether. Bring to a boil then reduice heat and simmer for about one hour or until the beans are al dente ( not mushy ). Drain the beans through a colander into a bowl . Reserve the liquid in the event it is needed to thin the soup.
• 4. In a large skillet heat the butter to foaming, add the onions, carrots, celery and garlic. Cover the skillet and cook but do not brown until translycent, about 8 minutes. Put aside for the moment.
• 5. At the same time cut the sausage into diagonal 1/4 inch slices and put into the skillet. Cook until the fat is released and the meat is browned, about 10 minutes. Lift out the pieces with a slotted spoon. Discard the fat from the pan. When the ham hocks are cooked, take the saucepan off the heat. Lift out the ham and cut off the thin strip of meat beneath the layer of fat. Cut into bite-size pieces and return to saucepan. Discard fat and bones, including the veal bones.
• 6. When the beans are cooked, drain and pour them into the ham/veal stock. Reserve the water in which they have been cooked in the event it is needed later. Add the vegetables, including the tomatoes. Add the sausage. slices.
• 7. Simmer the completed soup over medium low heat for 30 to 45 minutes. Taste for seasoning. Salt cautiously, if at all, because the ham will have made its contribution. Add black pepper to taste.
• 8. This is a great dish to bring to the table, ladle into heated bowls, serve a green salad, and plenty of country bread. ( add lots of butter).

Steps:

• Combine 5 cups of water with beans in crock pot and let stand overnight.
• Drain standing water from the crock pot and add 5 fresh cups cold water.
• Add spices, sauces,& vegetables to the crock pot.
• Cook on high for approximately 6 hours or until beans are done, then cook on low for an additional 2 hours.

Steps:

• Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
• Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
• Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.