"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ham & Mixed Bean Soup Recipe

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This recipe for Ham & Mixed Bean Soup, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C dry navy or Great Northern beans
1/2 C dry black beans or kidney beans
1/2 C dry lima beans
1/2 C dry garbabzo beans
6 C water
2 C cooked ham cut into 1/2 inch pieces (about 10 ounces)
1 C chopped onions ( 2 medium)
1 C chopped carrots ( 2 medium)
1/2 C dry split peas
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves
6 C water
Salt & Pepper

Directions:
Directions:
Rinse beans; drain. In a Dutch oven combine the beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, in a 4- to 6-quart slow cooker combine ham, onions, carrots, peas, basil, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and bay leaves. Stir in drained beans and the remaining 6 cups fresh water. Cover; cook on low heat setting for 8-10 hours or on high heat for 4-5 hours. Discard the bay leaves. If desired, mash beans slightly. Season to taste with additional salt and pepper.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Substitute a pound of purchased bean mix or a pound of any of the beans for this soup. For thicker soup, mash part of the beans before serving.

 

 

 

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