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15 bean soup Recipe

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

brandie delapaz
Added: Wednesday, September 9, 2009


1 (1 lb) bag of regular 15 bean soup mix or Cajun 15 bean soup mix

1 large onion, chopped
4 garlic cloves, minced

1 (15-30 ounce) can whole tomatoes, crushed
3 stalks celery leaves, included chopped
2-3 ham hocks, with meat still on it or 1 ham bone, with meat still on it
1 tablespoon dried parsley
1 teaspoon dried rosemary (crush with fingertips before adding this releases the flavor)
1 teaspoon black pepper
2 tablespoons olive oil
2 chicken bouillon cubes

1Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
2Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
3Next add garlic and sauté 2 minutes more.
4Add your beans and cover with water (about 2 inches over top of beans).
5Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
6Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
7Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
8Taste it after it cooks--you may need more salt or pepper.
9During the last 15 minutes of cooking, add the flavor package that comes with the beans.
10Serve by itself or over rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 hours




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