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This recipe for CALICO SOUP, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Yost
Added: Sunday, July 27, 2008


1/4 cup of each:
Pearle barley
navy beans
pinto beans
small red beans
green split peas
yellow split peas
small Lima beans
black-eyed peas
1 tablespoon salt
2 quarts water
1/2 pound of ham or ham hocks or ground turkey
1 large onion (chopped)
1 large can tomatoes
2 teaspoon chili powder
1 teaspoon lemon juice
salt and pepper to taste

Wash thoroughly. Place in large container and cover with water. Add 1 tablespoon of salt and soak overnight. In the morning, drain and add 2 quarts of water and 1/2 pound of ham or ham hocks. Bring to boil, stirring occasionally. Simmer for 2 to 2-1/2 hours. Add 1 large chopped onion, 1 large can tomatoes, 2 teaspoons chili powder, 1 tablespoon lemon juice, salt and pepper to taste. Simmer another 30 minutes.

Substitute black beans for yellow split peas and Great Northern beans for navy beans.

Ground turkey can be used in place of the ham. Brown the turkey before adding to the beans.




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