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

15 Bean Soup Recipe

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This recipe for 15 Bean Soup, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Thursday, November 29, 2007


1 1lb bag of 15 Bean Soup with a packet of seasoning
1 1/2 lbs ham, ham hocks, smoked pork chops or smoked sausage. Chop meat into 1/2" pieces.
Pork marrow bones of possible.
32 oz of chicken broth.
1 medium onion, chopped fine
1 stalk celery, chopped fine
1 large carrot, chopped fine
2 cloves garlic minced
1 tsp chili powder
1 tsp worchestershire sauce
2 tsp lemon juice
1 15 oz can of diced tomatoes
1 bay leaf.

Soak beans overnight in 2 quarts of water (or boil for 2 minutes, remove from heat and let stand for at least 1 hour) then drain.
Puree 1/3 of the beans with enough chichen broth and return to pot.
Add bones, meat the rest of the chicken broth and enough water to cover.
Bring to a boil then simmer for at least 3 hours.
Remove bones, scrape out any bone marrow
return marrow to soup.
Saute onions, carrots, celery & garlic and add to soup.
Simmer at least 1 hour.
Add the seasoning packet that came in the bag of beans 2 minutes before cooking is completed.
Add salt & pepper to taste.

Number Of Servings:
Number Of Servings:
14 - 16
Preparation Time:
Preparation Time:
1 hour




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