"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

13 Bean Soup Recipe

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This recipe for 13 Bean Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Red Mill 13 Bean Soup Mix
Ham Hock, or Ham Slice
1 Cup Celery Diced
1 Large Onion Diced
3 Large Carrots Diced
3 Cans Chicken Broth
Garlic, Parsley, Celery Seeds, Pepper to taste

Directions:
Directions:
Soak beans in water over night. Drain; place in large pot with the ham, chicken broth, and spices for 1 to 2 hours. Remove ham from broth and cool, then take off the bone or cut into small pieces. Add vegetables and ham to broth, and continue cooking until beans and vegetables are tender. Taste and adjust spices to your taste. Great with fry bread or toasted French bread

Personal Notes:
Personal Notes:
This bean mix is the best I've ever used. It includes Navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney beans, black-eyed, yellow split, green split peas, and lentils. It makes a really great soup. If you have a day old bread store in your area, look for it there. That's where I find this bean mix.

 

 

 

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