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Tiffany's Bean Pot Soup Recipe

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This recipe for Tiffany's Bean Pot Soup is from From the Prairie to Pawley's, 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:  
2 c. dried pinto beans
1 lb. ham, cubed
1 qt. water
1 22oz. can tomate juice
4 c. chicken stock
3 onions chopped
3 cloves garlic, minced
3 T. chopped parsley
1/4 c. chopped green pepper
4 T. brown sugar
1 T. chilli powder
1 T. msg
1 tsp. salt
1 tsp. crushed bay leaves
1 tsp. oregano
1/2 tsp. cumin seed, ground
1/2 tsp. rosemary leaves crushed
1/2 tsp. celery seed
1/2 tsp. ground thyme
1/2 tsp. ground marjoram
1/2 tsp. sweet basil
1/4 tsp. curry powder
4 whole cloves
1 c. sherry
Directions:
Directions:
Soak cleaned beans overnight, drain. Add all of the other ingredients except the sherry. Bring to a boil, cook slowly until beans are tender - add sherry. Serve in generous soup bowls topped with green onions.

Can be frozen for future use.

I strained out about half the beans and ran in the blender - makes the soup thicker. It's delicious either way and a meal in itself.
Number Of Servings:
Number Of Servings:
8-10 generous servings
Personal Notes:
Personal Notes:
Makes 8-10 generous servings.

 

 

 

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