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Twelve Bean Soup Recipe

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This recipe for Twelve Bean Soup is from Pfeiffer Pfamily Cookbook 2011, 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:  
1/8 cup each of 12 different beans: Yellow and green split peas, garbanzo beans, navy beans, Great Northern, Baby Lima, Large Lima, red, black, black-eyed peas, lentils, small white beans, pinto, kidney, or any mix. (or buy a package of premixed 13-15 bean soup)
3 quarts water
1 large onion, chopped
1 large can chopped tomatoes with puree
1/2 lb. ham, kielbasa, sausage, bacon or other spicy
meat
1/4 cup salsa (I use Chachi’s)
Juice from 1 lemon

Directions:
Directions:
Soak beans overnight and drain water in morning. Wash beans. Place in pot onion, beans, meat, and 3 quarts water. Cover and cook for at least 3 hours, or until beans are tender. Add tomatoes, salsa, and lemon juice. Cook for 30 minutes more. Serve with Dale Lake's Corn Bread.

Personal Notes:
Personal Notes:
Quick soak method for beans- sort and wash beans. Cover with water 2" over the beans. Turn heat on high and cover pan. Boil beans 2 minutes then turn off heat and let pan sit for 1 hour. Drain and rinse beans.

 

 

 

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