"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CALICO BEAN SOUP Recipe

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

Contributor:  
Contributor:  
Miriam Moseley
Added: Saturday, October 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 CUP YELLOW SPLIT PEAS
1/3 CUP GREEN SPLIT PEAS
1/3 CUP DRIED LIMA BEANS
1/3 CUP DRIED PINTO BEANS
1/3 CUP DRY KIDNEY BEANS
1/3 CUP DRY GREAT NORTHERN
1/4 CUP DRIED MINCED ONION
2 TSP CHICKEN BOUILLON GRANULES
1/4 TSP GROUND CUMIN
1/4 TSP GARLIC POWDER
2 CARROTS CHOPPED
2 STALKS CELERY CHOPPED
2 POUNDS OF SMOKED HAM HOCKS
8 CUPS OF WATER

Directions:
Directions:
COMBINE YELLOW SPLIT PEAS, GREEN SPLIT PEAS, LIMAS, PINTO BEANS, KIDNEY BEANS, GREAT NORTHERN BEANS, ONION, BOUILLON GRANULES, CUMIN & GARLIC POWDER.
STORE IN AIRTIGHT CONTAINER UNTIL READY TO USE. TO MAKE SOUP MIX: BRING BEAN SOUP MIX & WATER TO A ROLLING BOIL IN A LARGE POT. COVER, REMOVE FROM HEAT, & LET SIT 1 HOUR. RETURN POT TO HEAT, STIR IN CARROTS, & CELERY. STIR IN HAM HOCKS, BRING TO A BOIL. COVER & REDUCE HEAT & SIMMER 2 HOURS, UNTIL BEANS ARE TENDER, SKIMMING FAT AS NECESSARY. REMOVE HAM HOCKS FROM SOUP. REMOVE MEAT FROM BONE..CHOP & RETURN TO SOUP. HEAT THROUGH & SERVE.

 

 

 

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