"Hunger is the best sauce in the world."--Cervantes

Cowboy Bean Soup Recipe

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

Contributor:  
Contributor:  
Sally Ives
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried white pea beans
3 quarts water
¼ pound smoked bacon
1 large onion
1 carrot
1 yam
2 cups celery
½ small green pepper
1-1/2 cloves garlic
3 quarts water
½ pound ham, diced
½ tsp Tabasco sauce
1 tsp Lawry’s Seasoned Salt
½ cup tomato ketchup
1 Tbls sugar
1 Tbls fresh parsley, finely chopped
1-1/2 tsp salt
½ tsp paprika

Directions:
Directions:
Cover the dried white pea beans with water and soak overnight. Dice the smoked bacon and sauté in a large soup pot for 5 minutes over low heat. Peel and chop the onion, carrot and yam. Chop the celery, green pepper and garlic very fine. Add to the bacon and cook over low heat until the vegetables are wilted. Add 3 quarts of water, the drained pea beans, ham, Tabasco sauce, seasoned salt, ketchup, sugar, parsley, salt, and paprika. Bring all ingredients to a boil and simmer, covered, for 2-1/2 to 3 hours, or until the beans are tender. Correct the seasonings. If desired, thicken the soup with 2 or 3 tablespoons of leftover or instant mashed potatoes, mixed with a little soup before stirring in. Serve immediately, or refrigerate overnight and reheat the following day.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a very hearty soup. Great for a winter meal.

 

 

 

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