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13 Bean Soup Recipe

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This recipe for 13 Bean Soup is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Red Mill 13 Bean Soup Mix
Ham Hock, or Ham Slice
1 Cup Celery Diced
1 Large Onion Diced
3 Large Carrots Diced
3 Cans Chicken Broth
Garlic, Parsley, Celery Seeds, Pepper to taste
Directions:
Directions:
Soak beans in water over night. Drain; place in large pot with the ham, chicken broth, and spices for 1 to 2 hours. Remove ham from broth and cool, then take off the bone or cut into small pieces. Add vegetables and ham to broth, and continue cooking until beans and vegetables are tender. Taste and adjust spices to your taste. Great with fry bread or toasted French bread
Personal Notes:
Personal Notes:
This bean mix is the best I've ever used. It includes Navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney beans, black-eyed, yellow split, green split peas, and lentils. It makes a really great soup. If you have a day old bread store in your area, look for it there. That's where I find this bean mix.

 

 

 

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